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Mario Batali's White Bean Soup

White Bean Soup Mario Batali
Creamy Bean Soup with Pancetta and Garlic
skill level
Easy
time
60-120min
servings
8
cost
$
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A pistou is a cold sauce made of garlic, oil, and basil that is typically used in soups and pastas.
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ingredients
  • 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 the Soup:
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    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 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.
  • 2
    1/2 pound Pancetta (medium dice)
    3 tablespoons Extra Virgin Olive Oil
    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. 
  • 3
    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
    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.
  • 4
    6 cups Chicken Stock
    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.
  • 5
     
    Remove from heat and carefully mash with a potato masher to blend the ingredients.
  • 6
     
    Serve with a garnish of fresh pistou and and freshly grated Parmigiano.
 
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