Recipe Background
Winter White Bean Soup brings warmth with pancetta and crispy sage.
Back when we were deep into planning our winter wedding, my partner and I stumbled upon an unexpectedly stormy day that called for some serious comfort food. With a pantry stocked full of staples like chickpeas and cans of tomatoes, and the sage still hanging on from our tiny balcony garden, we decided to savor the unexpected coziness of that snowy afternoon. As the wind howled outside, the kitchen filled with the aroma of smoked pancetta sizzling away in the pan. I always keep sage close and love how it crisps in hot oil, adding an earthy depth to any dish. We threw in carrots, onions, and celery – the holy trinity of any great stew.
Amid snowflakes drifting past our window, the simmering soup quickly transformed into a pot of bliss. The addition of two kinds of beans – cannellini and borlotti – lent it heartiness and substance. I learned the secret to a great texture was to drain the beans well, making sure the final result isn’t watery but instead rich and robust. A bit of rugged elbow pasta brought it all together, melting seamlessly with the mixture like the intricate harmony of a good marriage.
In those days leading up to the ceremony, this dish not only filled our bellies but also helped us settle into a sense of calm. Every time I toss some kale into the pot to wilt into its warm embrace or grate parmesan over each bowl, I remember how the simple act of crafting this soup soothed the chaotic whirlwind of wedding prep. It was the perfect practice run for a lifetime of shared meals yet to come.
Ingredients
For the soup:
- 1 tablespoon extra-virgin olive oil
- 2 ounces smoked pancetta rind removed, chopped
- 5 sage leaves chopped
- 2 carrots chopped
- 1 red onion chopped
- 2 celery sticks chopped
- 4 cloves garlic chopped
- 1 (14.5-ounce) can diced tomatoes
- 1 (14-ounce) can cherry tomatoes
- 4 cups low-sodium chicken stock
- salt to taste
- black pepper to taste
- 1 (15.5-ounce) can cannellini beans rinsed and drained
- 1 (14-ounce) can borlotti beans or cranberry beans rinsed and drained
- 4 ounces ridged elbow pasta can subsitute any small pasta
- 1 cup water
- 1/2 bunch Lacinato kale stalks removed and leaves chopped
Optional, for serving:
- flat-leaf parsley to taste, chopped
- parmesan cheese to taste, grated
- ciabatta bread to taste, toasted
Directions
- In a saucepan over medium heat, add the olive oil.
- Add the pancetta and cook, while stirring occasionally, until almost crispy, about 3-4 minutes.
- Add the sage leaves to the hot oil and cook them until just crispy, about 1 minute.
- Add the carrots, the onions, the celery, and the garlic and cook, while stirring, until softened, about 3-4 minutes.
- Add the diced tomatoes and their juices, the cherry tomatoes and their juices, and the chicken stock to the pancetta mixture and stir to combine.
- Season the soup with the salt and the black pepper.
- Cook the soup mixture for 10 minutes.
- Add the cannellini beans, the borlotti beans, the pasta, and the water to the soup mixture and stir to combine.
- Bring the soup mixture to a simmer and cook until the pasta is tender, about 6-8 minutes.
- Add the kale to the soup mixture and cook, while stirring gently, until it is wilted, about 2 minutes.
- Taste the soup for seasoning and add the salt and the black pepper, as needed.
- Top with the parsley and the parmesan cheese.
- Serve with the ciabatta.
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