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Tuscan White Bean Soup
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Tuscan White Bean Soup

Ingredients

  • 12 medium garlic cloves peeled
  • 1/4 cup extra-virgin olive oil
  • 4 ounces diced pancetta about 3/4 cup
  • 2 fresh bay leaves
  • 2 medium leeks thinly sliced into half-moons (about 2 cups)
  • 3 large celery stalks finely chopped (1 1/2 cups)
  • 3 medium carrots peeled and chopped (about 1 1/4 cups)
  • 1/2 teaspoon kosher salt
  • 3 15 1/2-ounce cans cannellini beans, undrained
  • 2 1/2 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1 medium bunch Lacinato kale stemmed and chopped (about 4 packed cups)
  • 1 /2 cup half and half
  • Grated Pecorino Romano cheese

Instructions

  • Place garlic cloves and oil in a small heavy-bottom saucepan. Cook over medium-high until oil around garlic begins to bubble, 1 to 2 minutes. Reduce heat to low; cook, stirring often and flipping cloves occasionally, until golden brown and soft, about 20 minutes. Remove from heat. Transfer 6 of the garlic cloves to a small bowl, and mash with a fork; reserve oil and remaining 6 whole garlic cloves in saucepan.
  • Heat a large Dutch oven over medium. Add pancetta, and cook, stirring occasionally, until browned and crispy, about 6 minutes. Using a slotted spoon, transfer cooked pancetta to a small bowl, reserving 1 tablespoon drippings in Dutch oven; discard remaining fat.
  • Add bay leaves to Dutch oven; cook over medium until fragrant, about 30 seconds. Stir in leeks, celery, carrots, and salt; cook, stirring occasionally, until leeks are lightly browned and tender, about 4 minutes.
  • Stir in kale, mashed garlic, and 1/4 cup cooked pancetta; cover and cook until kale is wilted, about 2 minutes. Add half and half stirring to combine; cook until cream is heated through, about 1 minute. Remove from heat, and divide soup among 6 bowls; top each with about 2 teaspoons pancetta and 1 cooked garlic clove. Drizzle evenly with reserved garlic oil. Serve with grated Pecorino Romano cheese and toasted bread.
  • Drain 1 can of the beans; transfer beans to a medium bowl. Mash beans using a fork. Add to Dutch oven along with remaining 2 cans undrained beans, chicken broth, Italian seasoning, black pepper, and crushed red pepper. Bring to a boil over high, stirring occasionally. Reduce heat to medium; cook until carrots are tender and soup thickens, about 10 minutes.