White Bean Soup with Garlic and Bacon
8 servings
145 minutes
White bean soup with garlic and bacon is a traditional dish of Italian cuisine rooted in the rural regions of Tuscany. Its flavor is deeply rich and warming: soft, creamy beans perfectly complement the aromatic garlic, while crispy bacon adds an appetizing texture. Rosemary fills the soup with light woody notes, and parsley adds freshness. This soup is not only delicious but also nutritious, making it perfect for a family dinner in cooler weather. It is easy to prepare yet reveals the richness of Italian gastronomy, proving that simple ingredients can create a true culinary masterpiece. It is served with crusty rustic bread that can be dipped into the thick aromatic broth, enjoying every spoonful.
1
Place the washed beans in a pot, add 6 cups of water and bring to a boil. Cook for 2 minutes, remove from heat, cover with a lid and let sit for 1 hour. Then drain the water.
- Dry Cannellini Beans: 450 g
2
Fry the chopped bacon for 8 minutes over medium heat in a heavy-bottomed pot. Then transfer to a paper towel to drain excess fat. In the same pot, sauté the finely chopped onion for 5 minutes. Cut off the top third of a whole garlic bulb and remove the skin. Place it in the pot and sauté for 30 seconds. Pour in the broth, add the beans and a teaspoon of salt. Bring to a boil and cook for 40-50 minutes until the beans are tender.
- Bacon: 110 g
- Onion: 1 head
- Garlic: 1 head
- Chicken broth: 6 glasss
- Salt: 1 teaspoon
3
Remove the pot from the heat, add rosemary sprigs, cover with a lid, and let it steep for 15 minutes.
- Fresh rosemary: 7 g
4
Remove rosemary and garlic from the pot. Then squeeze the softened garlic into a small bowl, chop it, and return it to the pot. Season with pepper and, if necessary, salt. Pour into plates, add bacon and chopped parsley on top, and serve.
- Garlic: 1 head
- Ground black pepper: to taste
- Parsley: 10 g
- Bacon: 110 g