White Bean Soup

White Bean Soup

White Bean Soup

Soup is as old as the art of cooking. In fact, it goes back to ages before cooking was an art at all. – Betty Crocker


¼ Cup Olive Oil

2 Cups Chopped Red Onion

1 Chopped Carrot

1 Chopped Celery Stalk

2 Cups Chopped Fennel

¼ Pound Diced Pancetta

5 Cloves Chopped Garlic

12 Cups Chicken Broth

3 Cups White Wine

15 Ounces Roasted Red Peppers

1 Large Diced Tomato

1 Tablespoon Sea Salt

1 Teaspoon Freshly Ground Pepper

1 Pound Dried Cannellini Beans (Soaked Overnight)

In a large stockpot over a medium high heat, heat the olive oil until hot. Add the onions, fennel, carrot, celery and garlic. Cook for 6 minutes until vegetables are soft. Add the tomatoes, pancetta and tomatoes. Cook for another 4 minutes. Add the salt and ground pepper. Cook for another minute. Add the chicken broth, white wine and cannellini beans. Bring to a boil for 5 minutes. Turn the heat down to low and simmer for 2 hours. If you need to add more water, feel free to add as much as you wish. The beans should be tender. If the beans are still a bit hard cook the soup for a bit longer until the beans are soft, but not mushy. When done remove from the heat and serve hot. Serves 6

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  • 2 ratings

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