Bean Soup
Ingredients
- 400 gWhite bean (dried, soaked 12h in water)
- 100 gPancetta or dry rolled pork belly (finely diced)
- 1 pcOnion (finely chopped)
- 2 pcCarrot (finely diced)
- 1 pcApium graveolens (finely diced)
- 2 pcGarlic (germ removed and crushed)
- 2 pcRound tomato (peeled and crushed)
- 4 tbspExtra virgin olive oil (for cooking and serving)
- 1.5 LMineral water
- 1 pcBay leaf
- 1 pcThyme (whole sprig)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
- 1 pcRosemary (whole sprig)
Method
A rustic, thick soup where white beans melt away in a broth enriched by pancetta. A final drizzle of raw olive oil coats the palate and highlights the fragrant bay leaf.
- 1
Dice the onion, carrot, and celery into 5mm cubes. Crush the garlic cloves with the flat of a knife. Cut the pancetta into small lardons.
- 2
In a cast-iron pot, heat 2 tablespoons of oil. Sauté the pancetta until the fat is translucent, then add the soffritto. The vegetables should soften without browning.
- 3
Stir in the beans, crushed tomatoes, thyme, rosemary, and bay leaf. Pour in the water and add the vegetable bouillon. Bring to a boil, then simmer covered. The beans are cooked when a knife blade enters them like butter.
- 4
Remove the bay leaf and rosemary. Take out a ladleful of beans, mash them with a fork, and return them to the soup to thicken the broth. Adjust the seasoning. The soup should be creamy and coat the spoon.
Frequently asked questions
How do you get this dish right?
- Never salt the beans at the start, as it toughens the skin and prevents proper cooking.
- The final drizzle of olive oil should be generous and high quality; it's what carries the flavors.
- If the soup is too thin, mash more beans against the sides of the pot to thicken it.
How long does this dish keep?
Keeps for 3 days in the fridge. It often tastes better the next day once the flavors have infused.
