This Creamy Roasted Garlic Tuscan White Bean Soup Was Made For Cold Weather

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and still provide a creamy texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is typically more budget-friendly.

Soak the white beans overnight in water.

Preheat the oven to 350°F (175°C) for roasting garlic.

Wrap garlic cloves in foil and roast for 30-45 minutes until soft.

In a 6.5 quart Dutch oven, heat 1/4 cup of olive oil over medium-low heat.

Add 4 ounces of pancetta and cook for about 10 minutes until it renders fat.

Add 1.5 cups each of chopped celery, carrots, and onion to the pot and sauté for about 10 minutes until softened.

Stir in 1/4 teaspoon of crushed red pepper flakes and cook for an additional 15-30 seconds.

Pour in 6 cups of chicken stock and add the soaked beans, 2 sprigs of rosemary, 2 bay leaves, and the parmigiano reggiano rind.

Squeeze in the roasted garlic and mash it into the pot.

Bring the mixture to a boil, then lower the heat to a simmer and cook until beans are soft, about 20-30 minutes.

Remove the rosemary stems, bay leaves, and parmigiano rind from the pot.

Use an immersion blender to puree the soup to desired consistency, or mash the beans for a rustic texture.

Season with salt and pepper to taste.

Serve hot with crusty bread.

Cooking Techniques

Equipment Needed

Spice Level: