Creamy Bean Soup with Pancetta and Garlic
ingredients
ingredients
method
step-by-step directions

Mario Batali's White Bean Soup

  • For the Pistou:
  • 2 cups fresh Basil leaves
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 Garlic clove
  • Salt and Pepper to taste
  • 1 teaspoon Red Chili Flakes
  • 1/3 cup Extra Virgin Oilve Oil

For theSoup:

  • 1/2 pound Pancetta (medium dice)
  • 3 tablespoons Extra Virgin Olive Oil
  • 1 large Onion (chopped)
  • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
  • 4 Garlic cloves (sliced)
  • 3 Thyme sprigs (leaves torn)
  • 3 14- ounce cans Cannellini Beans (rinsed)
  • Salt and Pepper to taste
  • 6 cups Chicken Stock
step-by-step directions
  • For the Pistou: In a mortar and pestle or food processor, blend the basil, cheese, garlic and season with salt, pepper and chili flakes. Slowly add the olive oil and continue to blend.
  • For the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy. 
  • Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 3 minutes just to soften slightly. Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper.
  • Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
  • Remove from heat and carefully mash with a potato masher to blend the ingredients.
  • Serve with a garnish of fresh pistou and and freshly grated Parmigiano.
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