Recipes Soups Bean Soups White Bean Soup

White Bean Soup

White Bean Soup is rated 4.7 out of 5 by 7.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 6

A handheld immersion blender makes fast work of pureeing this white bean soup. The blender is also used to whip up a batch of roasted red bell pepper tapenade, which is spread on crostini and served alongside the soup.

Ingredients:

  • 1/4 cup olive oil, plus more for brushing
  • 1/4 cup chopped pancetta
  • 1/2 yellow onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery stalk, chopped
  • 4 garlic cloves, minced
  • 3 cans (each 15 oz.) cannellini beans, drained  
  • 5 cups chicken broth
  • 3/4 tsp. finely chopped fresh thyme
  • 1/2 cup grated Parmigiano-Reggiano cheese
  • Kosher salt and freshly ground black pepper, to taste
  • 12 baguette slices, each 4 inches long and 1/2 inch thick
  • 1 cup jarred roasted red bell peppers
  • 2 Tbs. finely chopped fresh flat-leaf parsley
  • 1 tsp. sherry vinegar
  • 1/8 tsp. red pepper flakes
  • 1/2 tsp. honey

Directions:

In a 3 1/2-quart Dutch oven over medium heat, warm 2 Tbs. of the olive oil. Add the pancetta and cook, stirring occasionally, until crispy, about 5 minutes. Add the onion, carrot and celery and cook, stirring occasionally, until beginning to soften, about 8 minutes. Add the garlic and cook for 1 minute. Add the cannellini beans, broth and thyme and bring to a simmer. Reduce the heat to low, cover and cook until the vegetables are tender, about 10 minutes.

Remove the pan from the heat. Using an immersion blender, puree the soup until smooth. Stir in the cheese and season with salt and black pepper. Keep the soup warm.

Meanwhile, brush the baguette slices on both sides with olive oil and season lightly with salt. Heat a cast-iron grill pan over medium-high heat. Toast the bread, turning once, until nicely grill-marked, about 2 minutes per side. Set aside.

In the blending cup of an immersion blender, chop the roasted red bell peppers. Stir in 1/2 tsp. salt, the remaining 2 Tbs. olive oil, the parsley, vinegar, red pepper flakes, honey and black pepper. Top the baguette slices with the roasted red bell pepper tapenade, dividing evenly. Ladle the soup into warmed bowls and serve immediately with the crostini. Serves 6.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from yummy and easy This recipe was delicious. I've been looking for a way to add more beans to my diet and make more healthy soups. And find recipes that are easy and quick because I don't want to spend a lot of time cooking and cleaning up. This was perfect. I'll definitely make it again.
Date published: 2016-12-01
Rated 5 out of 5 by from Doubles as a mash potato replacement I'm with the veggie review down below, I hacked this recipe - only I tripled the mirepoix and added a head of garlic. I also didn't have stalk available, but because I had all that darn mirepoix and a little wine and herbs and such, cooking with the dry beans, it was basically like making my own broth, only simultaneously with bean cooking action. What-what? Oh, yeah - so the beans. I used a bag of dry navy beans instead of canned beans - not that I have anything against the canned variety, it's just that I typically have dry beans hanging around. I also threw in some white truffle oil, because - TRUFFLE OIL. So, here's the thing - I needed to add liquid because my puree was so thick, which is great - because it doubles also as a potato mash replacement to be served with pork or seasonal roasted vegetables or whatever - it's freaking delish! I'm sure this is a great recipe as it stands, I just can't draw within the lines, or remain in recipe boxes. :)
Date published: 2014-09-14
Rated 5 out of 5 by from Great!! A Must Try I normally do not write reviews but I just made this soup and it turned out excellent. It is rich and just so full of flavor...Im not a great cook and I bought the immersion blender in order to make this dish...the blender puree everything so quickly.....I highly recommend this dish...the only thing that I cut down on was the cheese...I used low fat cheese....other than that , I followed the receipe...will make this again
Date published: 2014-05-29
Rated 5 out of 5 by from Easy and Hearty Excellent recipe. I am vegetarian so made small changes and still came out excellent. Doubled the veg. Used vegetable stock. Did not add salt because of the cheese. Substituted piment d'espelette (basque red pepper) instead of regular pepper. Finished it with a splash of very good balsamic. Well rounded and tasty!! Definitely adding to my repetoire.
Date published: 2013-10-08
Rated 3 out of 5 by from Good, with reservations I didn't find this to be an amazing soup. That said, it was easy to prepare and was easily done with pantry staples which is why it earns 3 stars in my book. Paired with a good crusty bread, and a nice white wine, it makes for a simple supper. I would make again, perhaps throwing in some kale to bring another element to this simple soup.
Date published: 2013-09-29
Rated 5 out of 5 by from Eating with pleasure I followed the recipe as given except that I doubled the odori: onions, carrots and celery (and garlic). My soup is nice and thick and definitely a meal not a first course. Possibly it is thicker than some report because I used a pound of cooked dried cannellini rather than the number of cans of beans given in the recipe. Very satisfying!
Date published: 2013-02-15
Rated 5 out of 5 by from Terrific soul warmer This white bean soup recipe is fabulous. The flavor is superb. I continuously make this soup throughout the colder weather. It also freezes well. This is one of my family's favorites!
Date published: 2012-09-13
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