Name: Italian White Bean Soup
Yield: Makes 4 Servings
Cuisine: Italy
Ingredients: Salt and freshly ground pepper; Baby spinach, 2 cups (2 oz/60 g), chopped; Carrots, 2, finely chopped; Garlic, 2 cloves, minced; Dried oregano, ½ teaspoon; Fresh flat-leaf (Italian) parsley, 2 tablespoons minced; Yellow onion, 1 small, finely chopped; Pancetta or thick-cut bacon, 3 oz (90 g), chopped; Olive oil, 2 tablespoons; Tomato paste, 1 tablespoon; Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased; Cannellini beans, 2 cans (14½ oz/455 g each), drained and rinsed

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Olive oil, 2 tablespoons
Pancetta or thick-cut bacon, 3 oz (90

Method

Sauté the vegetables

In a large saucepan over medium-low heat, warm the oil. Add the pancetta and sauté until it browns slightly, about 5 minutes. Raise the heat to medium, add the onion and carrots, and sauté until the vegetables are soft, about 5 minutes. Add the garlic and oregano and cook, stirring, until fragrant, about 2 minutes.

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Italian White Bean Soup

Ingredients

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