There is nothing more comforting than a delicious soup! Learn how to make this easy and tasty Tuscan Bean Soup with Croutons and Pancetta.
Servings: 6
Prep Time: 20 minutesminutes
Cook Time: 2 hourshours30 minutesminutes
Sit overnight: 8 hourshours
Total Time: 10 hourshours50 minutesminutes
Ingredients
4ouncesof chopped pancetta
1small diced onion
3finely minced cloves of garlic
3small diced stalks of celery
3cupsof dried Northern beans
48ouncesof chicken stock
1Parmesan rind
4cupsof cubed French bread
3ouncesof melted unsalted butter
Kosher salt and fresh cracked pepper to taste
fresh oregano and sage leaves for garnish
Instructions
Place the beans in a pot and cover them with cold water. Make sure the water is 3 to 4 inches above the beans and let them sit over night.
In a large pot on high heat, add in the chopped pancetta and render the fat. Once the pancetta is crispy, remove the lardons and set aside.
Next, add in the onions, garlic and celery and caramelize.
Once brown, add in the beans, Parmesan rind and stock and simmer on low heat for 1 to 2 hours or until the beans are tender.
In a bowl toss together the melted butter, cubed French bread, and salt and pepper, and then spread them out on a sheet pan lined with parchment paper. Bake them in the oven on 350° for 15 minutes or until brown and crispy.
When the soup is finished, adjust the seasonings with salt and pepper and serve with the croutons and fresh herbs.