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Speedy Tuscan white bean soup
Speedy Tuscan white bean soup
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cozy, nutritious soup ready in 30 minutes.
Ingredients:
  • 27.30 gm olive oil
  • 1 large leek, trimmed, halved, washed, chopped
  • 3 garlic cloves, crushed
  • 1 large sebago potato, peeled, chopped
  • 2 x 425g cans cannellini beans, drained, rinsed
  • 1 litre chicken style liquid stock
  • 1 tsp fresh thyme leaves
  • 15.90 gm lemon juice
  • 4 slices pancetta
Instructions:
  • In a saucepan over medium-low heat, warm 1 tablespoon of oil. Saute leek and garlic, stirring occasionally, for 5 minutes until the leek is soft. Stir in potato and beans for 1 minute. Pour in the stock, increase heat to high, cover, and bring to a boil. Simmer for 7 to 10 minutes until the potato is tender. Remove from heat and let it sit for 10 minutes before serving.
  • Blend or process half of the soup until smooth, then return it to the pan. Stir in thyme and lemon juice, and simmer for 5 minutes until heated through.
  • Heat the rest of the oil in a frying pan over high heat. Sear pancetta for 2 minutes per side until golden and crispy. Place on a paper towel-lined plate and break into large pieces.
  • Pour the rich soup into bowls, generously sprinkle crispy pancetta on top, add a pinch of freshly ground pepper, and accompany with refreshing lemon wedges for a burst of flavor.

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