My Italian White Bean Soup is definitely one of those “Pat on the Back” recipes. While it may seem like a soup of this nature would be labor intensive, I can say with pride that this one isn’t. The robust flavors from the smoked ham hock and rosemary, coupled with hearty spoonfuls of cannellini beans, just screams comfort. If you’re looking for a quick and easy soup that gives you the feeling of home, then you have landed to the right place.
There are moments when I create a recipe and the outcome makes me say; that was delicious, now on to the next. Then there are those recipes that force me to stop in my tracks, and literally give myself a pat on the back because it taste so amazing. This is definitely one of those recipes.
When making this soup, you need to start by using a giant pot. This recipe creates a large batch that allows people to have seconds, and you can easily freeze it for another day.
In this recipe, I specifically made the choice to use canned cannellini beans because it eliminates hours of waiting for your beans to soak and get soft. When using canned beans, I recommend placing them in a colander and giving them a really good rinse before adding them to your pot.
Also, when making this soup, please remember that it’s ok to adjust the measurements of the ingredients to suit your needs. I’ve given you instructions on how to make my Italian White Bean Soup the way that my family loves it. However, feel free to adjust the recipe to your liking.Print
1tsp Olive Oil
4oz Diced Pancetta
2 leeks or 1/2 Onion
6 15.05 cans of Cannellini Beans – rinsed
4 Quarts of Vegetable Broth
2 cups of Fresh Spinach
2 Sprigs of Rosemary
Drizzle olive oil in a large pot and turn heat to medium
Add pancetta pieces and sliced leeks
Once pancetta is brown on the edges, add beans and vegetable broth to the pot
Stir in your seasonings and bring to a boil, then drop heat down to low
Simmer for about 25-30 minutes (You’ll know it’s done because the beans will taste like all of the flavors in the soup)
Add fresh spinach to the pot about 10 minutes before serving
- Prep Time: 15 minutes
- Cook Time: 40 minutes
Thank you for taking the time to make this recipe. I’d love to see how your dish turns out. Please tag me @RosalynnDaniels so that I can repost your final dish!
Also, If you enjoyed this recipe, then you may also enjoy my Vegetable Au Gratin.