Italian White Bean And Pancetta Soup Recipes

WHITE BEAN AND PANCETTA SOUP

Steps:

• In a skillet, heat oil until it shimmers. Add pancetta and saute until browned. Remove pancetta with a slotted spoon and transfer directly to a crockpot.
• Saute onion, celery, carrot and garlic until soft and onion is translucent. Transfer vegetables to crockpot and deglaze skillet with white wine. Pour wine into crockpot. Add herbs, salt, pepper, chicken broth, and beans. Cook on low 4-6 hours, or on high 2-3 hours. Puree about 1/3 of the soup in a blender then return it to the pot, or run an immersion blender in the soup until the desired thickness is achieved.
• Add escarole and pasta and cook another 30-40 minutes on high (if you have been cooking on low up to this point, be sure to turn it up), until pasta is al dente. Stir in parsley at the last minute.

ITALIAN WHITE BEAN AND PANCETTA SOUP

Steps:

• In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
• Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
• Stir in minced parsley before serving, and sprinkle with grated cheese.

WHITE BEANS WITH PANCETTA AND SAGE

Steps:

• Put the dried beans in a large bowl and cover with cold water. Soak the beans overnight in the refrigerator.
• Drain the soaked beans, place them in a large pot and cover with fresh cold water. Put the beans over medium-high heat and bring to a boil. Toss in the bay leaves and garlic. Reduce the heat to medium and simmer for 11/2 hours until tender. Drain the cooked beans and spread them out on a sheet pan to cool slightly.
• Put about 1/2 cup of flour in a shallow platter and season it with salt and pepper; mix with a fork to distribute evenly. Toss the beans in the seasoned flour to coat completely.
• Place a large skillet over medium-high heat and coat with the oil. When the oil is hot, add the pancetta, fry for a couple of minutes to crisp it up. Toss in the sage leaves and fry for about 1 minute. Remove the pancetta and sage to some paper towels; now you have a flavor base. Shake off excess flour from the beans and put them in the pan in a single layer. Fry the beans for a good 10 minutes to form a golden crust on the outside of the beans, tossing to cook both sides.
• Return the pancetta and fried sage to the pan, stir everything together, and serve.

TUSCAN BEAN SOUP

Steps:

• Place the kidney beans in a medium pot, add water to cover by 2-inches and bring to a boil. (If using canned kidney beans, skip this step.) Turn the heat down, let simmer for 45 minutes to 1 hour, or until just-tender. Use the same process for the cannellini beans.
• In a large soup pot, heat the olive oil over medium heat. Add the pancetta, rendering the fat and cooking until slightly crispy about 3 minutes. Saute the onion, celery, carrot and garlic for 3 to 4 minutes. Season with salt and freshly ground black pepper, to taste. Add the diced tomatoes, the cooked and drained kidney beans, cannellini beans, chick peas, and the chicken stock. Using kitchen twine, tie the herbs and the bay leaf into a bundle and add to the pot. Season with the red chili flakes, salt and pepper. Cook for 15 to 20 minutes, then add the kale. Continue cooking until the beans are completely tender.
• Preheat the oven to 350 degrees F. Drizzle olive oil over the slices of peasant bread, season with a little salt and pepper and toast in the oven. Serve the soup in large bowls with grated Parmesan and a slice of toast.

ITALIAN WHITE BEAN AND PANCETTA SOUP

Steps:

• In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
• Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
• Stir in minced parsley before serving, and sprinkle with grated cheese.

ITALIAN WHITE BEAN, PANCETTA, AND TORTELLINI SOUP

Steps:

• In a large, heavy soup pot, heat the olive oil over medium-high heat. Add the pancetta, shallots, carrot, and garlic and cook until the pancetta is crisp, about 5 minutes, stirring occasionally. Add the beans, Swiss chard, and broth.
• Bring the soup to a boil over medium-high heat, then reduce the heat to a simmer. Add the tortellini and cook 5 minutes for fresh, 8 minutes for frozen, or until just tender. Season with pepper and serve.