Tuscan White Bean Soup with Garlic Confit & Pancetta
Tuscan White Bean Soup with Garlic Confit & Pancetta is a cozy, heartwarming dish perfect for chilly days. This rich and flavorful soup features creamy white beans simmered in a fragrant vegetable broth, enhanced by sweet garlic confit and smoky pancetta. It’s simple to make and serves beautifully as a comforting meal or at festive gatherings. Pair it with crusty bread for an unforgettable experience that brings the essence of Tuscany to your table.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
- 2 cans (15 oz each) great northern or cannellini beans, drained and rinsed
- 4 oz pancetta, diced
- 1/2 cup garlic confit
- 4 cups low-sodium vegetable broth
- 1 tsp fresh thyme (or 1/2 tsp dried)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, cook diced pancetta until crispy. Remove and set aside, leaving fat in the pot.
- Lower heat and sauté garlic confit in the rendered fat for about 2 minutes.
- Stir in rinsed beans and vegetable broth; bring to a gentle simmer. Cook on low heat for about 20 minutes.
- Season with thyme, salt, and pepper to taste.
- Serve hot, topped with crispy pancetta and a drizzle of olive oil.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320
- Sugar: 1 g
- Sodium: 670 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 16 mg