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

Ingredients

• 1 pound Dried White Beans (soaked overnight, still slightly firm)
• 3 medium Carrots (peeled and diced)
• 4 ribs Celery (diced)
• 1 medium Onion (diced)
• 6 cups Chicken Stock (homemade or low‑sodium store‑bought)
• 4 ounces Pancetta (sliced thin; keep frozen until ready to use for easy slicing)
• 0.25 cup Extra Virgin Olive Oil (for sautéing)
• 2 sprigs Fresh Rosemary (leaves stripped from stems)
• 2 Bay Leaf (small bay leaves; use 1 large leaf if only one is available)
• 1 piece Parmigiano-Reggiano Rind (about 2 oz, adds umami depth)
• 0.25 teaspoon Crushed Red Pepper Flakes (optional for heat)
• 1 head Garlic Head (roasted, skins removed, cloves squeezed into soup)
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Roast the Garlic

   Preheat the oven to 350°F. Wrap the whole head of garlic tightly in aluminum foil and place on a baking sheet. Roast for 35 minutes until the cloves are soft and golden.

   Time: PT35M

   Temperature: 350°F

2. Prep Vegetables and Pancetta

   Dice the carrots, celery, and onion into uniform bite‑size pieces. Slice the pancetta into thin strips. Set everything aside.

   Time: PT10M

3. Render Pancetta and Sauté Veggies

   Heat the Dutch oven over medium‑low heat (about 4/10 on the burner). Add 1/4 cup olive oil and the sliced pancetta. Cook, stirring occasionally, until most of the fat has rendered, about 10 minutes. Add the diced carrots, celery, and onion; stir to coat with the oil and pancetta fat and sauté for another 10 minutes until the vegetables begin to soften.

   Time: PT20M

4. Add Aromatics and Stock

   Stir in the crushed red pepper flakes, rosemary sprigs, bay leaves, and the Parmigiano‑Reggiano rind. Pour in 6 cups of chicken stock and add the soaked white beans. Bring the mixture to a rolling boil.

   Time: PT2M

5. Simmer Until Beans Are Tender

   Reduce the heat to a gentle simmer. Cover partially and cook for 45‑60 minutes, checking the beans after 20 minutes. The beans should be soft but still hold their shape. If the soup becomes too thick, add a splash of water or extra stock.

   Time: PT45M

6. Remove Herbs and Rind

   Using tongs, remove the rosemary stems, bay leaves, and the Parmesan rind. Discard or set the rind aside for another use.

   Time: PT2M

7. Blend for Desired Creaminess

   Squeeze the roasted garlic cloves directly into the pot. Using an immersion blender, pulse the soup at the bottom of the pot until it reaches a creamy yet slightly chunky texture (about 5 minutes). If you prefer a smoother soup, blend a larger portion.

   Time: PT5M

8. Final Seasoning and Serve

   Taste the soup and season with salt and freshly ground black pepper as needed. Ladle into bowls and serve with crusty bread on the side.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

12 g

Carbohydrates

30 g

Fat

10 g

Fiber

6 g