Italian White Bean Soup
This is one of our go to soup recipes. It's healthy and delicious and always hits the spot.
Ingredients
Soup
- 2 tbsp olive oil
- 3 oz pancetta (I usually use the entire pkg which is 4oz)
- 1 small yellow onion finely chopped
- 2 carrots finely chopped
- 2 cloves garlic minced
- 1/2 tsp dried oregano
- 1 tbsp tomato paste
- 4 cups chicken broth or stock
- 2 cans cannellini beans drained and rinsed
- 2 cups baby spinach chopped
- salt and pepper
- 2 tbsp fresh flat-leaf (italian) parsley minced
Instructions
Saute the vegtables
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Use a large soup pan and heat it to med-low heat. Once it is warm heat up the olive oil. Then add the pancetta and cook it until it browns slightly for 5 minutes.
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Raise the heat to medium and add the onion and carrots. Saute until the vegtables are soft, about 5 minutes.
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Add the garlic and oregano and cook stirring until fragrant, about 2 minutes.
Finish the soup
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Stir in the tomato paste, mixing it well. Add the broth and beans.
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Raise the heat to high and bring to a boil, then reduce the heat to medium-high. Add the spinach and cook it until wilted, about 10 minutes.
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Season with salt & pepper.
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Put the soup into bowls and top it with parsley and serve.
Recipe Notes
This recipe is from a cookbook by William-Sonoma called the Weeknight Cook. I love how easy to follow the recipes are laid out in William-Sonoma cookbooks and I always find myself returning to their recipes. I can no longer find this cookbook online but it is one of our favorite and easy soups that you won't want to miss. We serve it with a roll that is good to dip into the soup to soak up the yummy flavors. Enjoy!!