Creamy Tuscan White Bean Soup Is Exactly What You Need for Fall

· Cooking · By ReportWire
Creamy Tuscan White Bean Soup Is Exactly What You Need for Fall

An easy-to-put-together take on the Tuscan classic is kicked up a notch with rich cream, garlic confit, and crispy pancetta used two ways. Cooking the garlic low and slow turns up the sweetness, rendering a garlic flavor that’s more mellow than sharp. Pancetta is used first to infuse this hearty soup’s vegetables with salty flavor, then to provide a crispy bite at the end. Soft and tender cannellini beans thicken the soup and give it its central nutty sweetness, while the Tuscan kale’s  slight bitterness plays well with the richness of the cream. The garlic confit can be added to the soup as a garnish or smashed onto the crusty bread for dipping.

Frequently Asked Questions

  • What is Tuscan bean soup made of?

    Tuscany is known for its hearty soups and this bean soup is full of hearty cannellini beans, leeks, bay leaves, broth and Tuscan kale. Most Tuscan bean soups are made from shallots or onions, garlic, carrots, spinach and or kale, celery and herbs, all of which are included in this soup.

  • What makes bean soup thick?

    The starch and protein in beans helps thicken the soups. If using canned beans, don’t be afraid to use the can of beans along with the liquid. The liquid contains all the residual scratch that will help thicken the soup. You can also mash some of the beans to thicken the soup, too.

  • Can I make this soup with dry beans?

    To make this soup with dry beans, prepare 3/4 pound (2 ½ cups) of dry cannellini beans on the stovetop or in a pressure cooker. Reserve b oth the beans and the broth (or pot liquor). Substitute where the recipe calls for canned beans.

Notes from the Food & Wine Test Kitchen

Opt for homemade chicken broth as it provides the best flavor in this soup. 

Make ahead

Refrigerate the soup for up to three days. If planning to freeze, omit the cream and only add it when reheating the soup. The frozen soup will hold for up to three months

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