Quick Tuscan Bean Soup

Pairs Well With

Serves 6


6 oz pancetta, one 1-inch slice cut into 1-inch cubes
2 T extra virgin olive oil, plus extra for serving
1 small onion, diced medium
1 medium garlic cloves, minced
1 sprig of fresh rosemary
4 cans (15 ½ oz each) cannellini beans, drained and rinsed
Salt and freshly ground black pepper
Balsamic Vinegar, for serving


In large heavy-bottomed Dutch oven, cook pancetta over medium heat until just golden, 8 to 10 minutes; discard pancetta and add oil to pot with pancetta fat. Add onion and cook, stirring occasionally, until softened, 5 to 6 minutes; stir in garlic and cook until fragrant, about 30 seconds. Add beans, 1/2 teaspoon salt, and 3 1/2 cups water. Increase heat to medium-high and bring to simmer. Submerge rosemary in liquid; cover and let stand off heat 15 to 20 minutes. Discard rosemary and adjust seasonings with salt and pepper. Ladle soup into individual bowls, drizzle each bowl with extra-virgin olive oil, and serve, passing balsamic vinegar separately.