Tuscan Bean Soup - Laura Vitale - Laura in the Kitchen Episode 226

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option for sautéing.

Preheat the oven to 400°F.

In a large soup pot, heat about 1 tablespoon of extra virgin olive oil over medium-high heat.

Add chopped onions and garlic to the pot, season with salt and pepper, and stir.

Cook for about 5-7 minutes until the onions are translucent and lightly golden.

Add fresh chopped thyme and the rinsed and drained cannellini beans to the pot; stir well.

Increase the heat to high and add chicken stock; bring to a boil.

Once boiling, let it cook for 10 minutes.

While the soup is boiling, prepare the baguette slices by drizzling them with olive oil on both sides.

Place the baguette slices in the preheated oven for 10 minutes to toast.

In a separate pan, sauté pancetta and sage together until the pancetta is crispy and has rendered its fat.

After 10 minutes, check the baguette and sprinkle parmesan cheese on top; return to the oven for a few more minutes until the cheese melts.

After 10 minutes of boiling, add a couple tablespoons of heavy cream to the soup for richness.

Check the seasoning of the soup and adjust if necessary.

Use an immersion blender to puree the soup until smooth, or to your desired consistency.

Ladle the soup into bowls and top with crispy sage and pancetta.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens