Mediterranean Bean and Bacon Soup
Mediterranean Bean and Bacon Soup might be a good recipe to expand your main course repertoire. For $4.91 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 824 calories, 43g of protein, and 39g of fat. This recipe serves 4. This recipe from Foodnetwork has 263 fans. If you have canned cannellini beans, parsley, crusty bread, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is tremendous. Mediterranean White Bean Soup, Mediterranean Chicken, Bean & Pasta Soup, and Mediterranean Thai Eggplant White Bean Soup are very similar to this recipe.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
2 15-ounce cans cannellini beans
2 medium carrots, finely diced
2 to 3 small stalks celery, finely diced
6 cups chicken stock
Crusty bread, for serving
1/2 cup dry white wine
3 tablespoons EVOO, plus more for drizzling
1 large fresh bay leaf
4 cloves garlic, finely chopped or grated
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped
Kosher salt and freshly ground pepper
Freshly grated nutmeg
1 onion, finely diced
5 ounces pancetta, finely diced
1 rind from a wedge of Parmigiano-Reggiano
Shaved Parmigiano-Reggiano, for serving
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string
2 tablespoons tomato paste
Equipment:
dutch oven
wooden spoon
pot
food processor
ladle
bowl
Cooking instruction summary:
Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil. Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings. Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.
Step by step:
1. Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat.
2. Add the pancetta and cook until crisp.
3. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes.
4. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more.
5. Add the stock and bring to a low boil.
6. Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine.
7. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg.
8. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.
9. Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO.
10. Serve with bread for mopping.
Nutrition Information:
covered percent of daily need
