Thursday, May 10, 2012

Tuscan White Bean Soup

Spring isn't exactly soup weather, but since it's rainy this week in Delaware I've decided to share an easy soup recipe.  This soup is relatively healthy, could be vegetarian, affordable and it makes your home smell awesome.  As an added bonus, it's cooked in a slow cooker.

I'm the first one to admit that I don't like everything that comes out of a slow cooker. Some of the recipes require too many processed ingredients for my taste and sometimes the food comes out tasting like mush.  But, some recipes, like this one, lend themselves to great results in the slow cooker.  You only need to spend about 10 minutes of hands on time and you'll have a nice hot pot of soup waiting for you at the end of a long day.

This recipe uses dried beans.  If you've never cooked with dried beans, don't be scared!  You can buy them in the grocery store (I like to buy mine in the Latino foods aisle).  For less than $2 you'll have enough beans to make a huge pot of this soup.  Since they're dried you'll be able to control the sodium and the final texture, which is a big advantage over canned beans.

Dried beans just require a little bit of extra handling, but it's not complicated.  Start the night before you plan to cook this recipe.  First, spread them out onto a flat surface (a cookie sheet works well) and make sure there are no stones, twigs, or other foreign matter mixed in with the beans.  This is rare, but it can happen.  Next, pour the beans into a deep, large bowl and cover them with a few inches of water.  Let them sit overnight.

The next morning, saute onions and garlic in olive oil.  Sprinkle in some crushed red pepper and deglaze the pan with chicken stock...

Pull out your slow cooker.  Place some smoked meat in the slow cooker to flavor your soup (I used a piece of smoked turkey.  You could also use cooked bacon or panchetta.)  Add the beans, onion mixture, chicken stock, and a bay leaf to the slow cooker.

Go on with your day.  When you come home, stir in some chopped fresh rosemary.

Check the soup to make sure the seasonings work for you, then serve!  That's it!

I served mine with freshly baked rosemary bread, but I also think this soup would be great with grilled cheese or any crusty bread from the store.

Some of the beans will break apart and make the soup creamy.  Other beans will stay whole and give the soup some substance.

I really enjoyed this soup.  If I was being really bad, I would have stirred in some cooked italian sausage at the end.  You could always add whatever you like.

At this point I still only have a handful of meals that I'd make in a slow cooker.  This one makes my short list.  It's good for your weekly menu rotation and it makes at least 6-8 servings - enough for lunch the next day!

Tuscan White Bean Soup
adapted from Slow Cooker Revolution

2 tablespoons extra virgin olive oil (plus additional for serving)
6 ounces pancetta, minced (you could use bacon instead)
2 onion, minced (about 1 1/2 cups minced onion)
6 garlic cloves, minced
1/4 teaspoon red pepper flakes
3 cups low-sodium chicken broth
3 cups water
1 pound dry Northern or cannellini beans (2 1/2 cups), picked over, salt-soaked, and rinsed
2 bay leaves
1 tablespoon minced fresh rosemary
salt and pepper
grated Parmesan cheese, for serving

1.  Soak the beans overnight in enough water to cover by 4 inches and a few tablespoons of salt.

2.  The next morning, heat a 12-inch skillet over medium-high heat and cook the pancetta (or bacon) until lightly brown and crisp.  Stir in onions, garlic, and red pepper and cook until onions softened and lightly browned (8-10 minutes).  Stir in 1 cup of broth, scraping up any browned bits from the bottom of the pan.

3.  Transfer mixture to the slow cooker.  Stir in remaining broth, water, soaked beans, and bay leaves.  Cover and cook until beans are tender (9-11 hours on low or 5-7 hours on high).

4.  After beans are cooked, stir in rosemary and cook on high for an additional 15 minutes.  Discard bay leaves.  Check seasoning; add salt and pepper, if desired.  Serve with Parmesan cheese and additional olive oil.


  1. I've been trying to work with dried beans because they are cheaper, and also because of all the media coverage about canned foods and BPA. However, I just love chickpeas and I've had little luck with the dried ones. Even following the directions (for both an overnight soak and a quick boil/soak) they just don't come out tender enough. I like chickpeas right out of the can (rinsed, of course) so cooking them before cooling them to use in salads or whatever would be a big pain. Any suggestions?

  2. I know that dried beans are more affordable and healthier, but when it comes to chickpeas, I just eat them from a can. I rinse them well and just go ahead and eat them. I haven't mastered cooking them from dry beans. I also love roasting them in the oven. Have you tried it? Here's the recipe I use:


Related Posts with Thumbnails