This recipe is shared in partnership with Filippo Berio.
This soup is the perfect example that simple ingredients and a little technique is all you need to make amazing food! Like all great comfort food, it starts with a mirepoix of carrots, celery, and onion in pancetta fat, finished with flavor-packed garlic, rosemary, and chili-infused olive oil, a technique I learned in Italy.
White Bean Soup with Garlic and Rosemary
A simple, flavor-packed bowl of comfort
Ingredients
- 2 cups dried navy beans
- 4 oz pancetta diced
- 1 carrot finely diced
- 1 stalk celery finely diced
- 1 medium onion finely diced
- 1 cup Filipo Berio EVOO
- 4 cloves garlic
- 2 sprigs rosemary
- 1 dried calabrian chili
- salt and pepper
- pecorino romano for serving
Instructions
- Soak dried beans in 3 cups water at room temperature for at least 2 hours
- In a large pot or dutch oven, cook pancetta. Once crispy, remove and rest on a plate lined with a paper towel to drain excess fat.
- In rendered pancetta fat, saute finely diced carrots, celery, and onion until very fragrant.
- Drain soaked beans and add to pan with sauteed vegetables along with 5 cups cold water, 1/2 tsp salt, and 3/4 tsp freshly cracked black pepper
- Cover beans and cook until tender, about 2 hours. The cooking time will vary depending on how long you soaked your beans.
- In a separate small pot or sautee pan, add olive oil, smashed garlic cloves, rosemary, and calabrian chili. Turn pot onto low heat. Once it is bubbline around all of the aromatics, it is ready. It should be just barely simmering – don’t let it boil! This should take 5-10 minutes depending on the strength of your stove.
- Add about ¼ cup of olive oil to soup, stir, and taste to adjust for salt and pepper.
- Serve soup with another drizzle of infused olive oil, freshly grated pecorino romano, and the crispy pancetta
- Save the rest of the infused olive oil for garnishing or enjoy with fresh bread! Store infused olive oil in the fridge.
Tried this recipe?Let us know how it was!