Soups

Creamy White Bean Soup

Makes about 8 cups

Creamy White Bean Soup

Makes about 8 cups

This soup tastes even better the next day, when the flavors are given more time to develop.

Nutritional information per serving (1 cup):Calories 177 (24% from fat)
carb. 24g
pro. 10g
fat 5g sat. fat 1g
chol. 11mg
sod. 264mg
calc. 62mg
fiber 7g

Ingredients

  • 3 ounces diced pancetta
  • 3 small carrots, peeled and cut into 1-inch pieces
  • 2 small stalks celery, cut into 1-inch pieces
  • 1 small onion, cut into 1-inch pieces
  • 1 fresh thyme sprig
  • 1 garlic clove, peeled
  • ¼ teaspoonfreshlyground black pepper, plus more to taste
  • 3 cans (15.5 ounces each) cannellini beans, with canning liquid
  • 2 to 3cups water, or low-sodium chicken broth for deeper taste
  • kosher salt to taste

Preparation

  1. Put a large stockpot over medium heat. Once hot, add pancetta and cook slowly, stirring frequently, to render fat, about 5 minutes.
  2. While pancetta is rendering, put carrots, celery and onion into the large work bowl fitted with the large chopping blade. Pulse to roughly chop, about 10 times. Add chopped carrots, celery and onion to the stockpot with the pancetta, stir. Add thyme, garlic and black pepper. Allow to cook to soften, about 3 minutes.
  3. Add beans with the liquid to the pot, plus enough liquid (water or low-sodium chicken broth) to just cover beans, about 2½ cups. Bring soup to a boil, cover with lid, reduce to a simmer and cook until the beans and vegetables are very tender, about 25 to 30 minutes. Remove from heat and let cool 5 minutes. Remove thyme sprig.
  4. Add soup to work bowl and process on High until desired consistency is achieved, 30 seconds to 1 minute 30 seconds.
  5. Taste and season with salt to taste, one pinch at a time.
  6. TIP: Do not over season. Flavors will deepen as soup cools; best enjoyed warm.