Thursday, January 2, 2014

New Year's Resolutions: Tuscan White Bean Soup

It's Resolution Time!

I'm sure many of you, like me, have made a resolution to eat healthier this year.  (One among a few I've made...)  What better way to start off that resolution that with comfort food that is healthy and satisfying?  I think none.

I made this soup to satisfy a craving I had one chilly evening.  It's a hearty, stick to your ribs kind of soup.  Just what you need this winter.  Just what you need to start of your year right and stick to your resolutions!

Filled with protein and veggies, this soup is lean and nutrient rich.  Simple to make and the flavors are outstanding.  A winner in my book.

I hope you enjoy!

Tuscan White Bean Soup

Source: Williams-Sonoma Kitchen

Serves: 6


  • 2 Tablespoons olive oil, plus more for brushing
  • 1/4 cup chopped pancetta
  • 1/2 yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced
  • 3 cans (each 15 oz.) cannellini beans, drained  
  • 5 cups chicken broth
  • 3/4 tsp. finely chopped fresh thyme
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Kosher salt and freshly ground black pepper, to taste


In a Dutch oven over medium heat, heat olive oil. Add the pancetta and cook, stirring occasionally, until crispy, about 5 minutes. Add the onion, carrot and celery and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the garlic and cook for 1 minute. Add the cannellini beans, broth and thyme and bring to a simmer. Reduce the heat to low, cover and cook until the vegetables are tender, about 10 minutes.
Remove about 1 cup of bean/veggie from the pot and mash.  Add back to the pot, stirring to incorporate.  This will thicken the soup.  Heat for 10 minutes.  Turn off heat.  Stir in the cheese and season with salt and black pepper.  Serve.

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