Tuscan White Bean Soup | Salads / Soups / Sides / Sauces | Categories | Recipes | Our Story | Pedroncelli Winery
Serves 6-8 Ingredients 6 oz pancetta, one 1-inch slice cut into 1-inch cubes 1 lb dried cannellini beans, rinsed and picked over 1 large onion, unpeeled and
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Cooking tools:
- Dutch oven
- Baking sheet
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Stove
- Mixing bowl
- Kitchen timer
- Soup bowl
Ingredients
- 6 oz pancetta, one 1-inch slice cut into 1-inch cubes
- 1 lb dried cannellini beans, rinsed and picked over
- 1 large onion, unpeeled and halved pole to pole
- 4 medium cloves garlic, unpeeled
- 1 bay leaf
- 1 t table salt
- ¼ cup extra virgin olive oil, plus extra for serving
- 1 small onion, diced medium
- 1 medium garlic cloves, minced
- 1 sprig of fresh rosemary
- Salt
- freshly ground black pepper
- Balsamic Vinegar, for serving
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