ITALIAN WHITE BEAN SOUP

Prep:8hCook:1h 20min

Save leftover Parmesan rinds in the freezer until you're ready to make this soup. I prefer to use dried beans because you can infuse them with more flavor as you rehydrate them. Be mindful not to oversalt when seasoning; there is already salt in the bacon and the Parmesan rinds.

Updated at: Wed, 16 Aug 2023 16:17:19 GMT

Ingredients

6 servings

Instructions

Step 1

1 If using dried beans, soak them in about 3 cups of fresh water with a generous pinch of salt for at least 8 hours. Put the soaking water and beans into a soup pot, add the bay leaf, olive oil, red pepper flakes or paprika, and pepper, and set the pot on high heat. When the water boils, reduce heat to medium to keep it at a simmer for about 45 minutes or until beans are tender but still firm. Drain water and discard bay leaf.

Step 2

2 Dice onion. Mince garlic. Chop bacon into cubes. Roughly chop spinach.

Step 3

3 Place bacon in a cold saucepan over medium heat; cook the bacon until browned. Remove from pan, leaving 1-2 tablespoons of rendered fat in pan. Add oil, onion, and garlic, and cook over medium heat until onion is translucent and garlic is fragrant, 5-7 minutes. Season with pepper, and stir in beans, tomato paste, tomatoes, paprika, herbes de Provence, and Parmesan rinds. Stir until combined, and simmer for a few minutes so some of the liquid from the vegetables cooks off.

Step 4

4 Add vegetable stock, and an additional cup of water to pot.

Step 5

Turn heat to medium-high and bring to a boil, then reduce heat and simmer, uncovered, for about 30 minutes or until broth is slightly thickened. Season with salt and pepper.

Step 6

5 To serve, remove from heat and stir in spinach and bacon.

Step 7

Add a squeeze of lemon juice, ladle into six individual bowls, and serve.