Mediterranean Bean and Bacon Soup

Mediterranean Bean and Bacon Soup might be a good recipe to expand your main course repertoire. For $4.91 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. One serving contains 824 calories, 43g of protein, and 39g of fat. This recipe serves 4. This recipe from Foodnetwork has 263 fans. If you have canned cannellini beans, parsley, crusty bread, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is tremendous. Mediterranean White Bean Soup, Mediterranean Chicken, Bean & Pasta Soup, and Mediterranean Thai Eggplant White Bean Soup are very similar to this recipe.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

2 15-ounce cans cannellini beans

2 medium carrots, finely diced

2 to 3 small stalks celery, finely diced

6 cups chicken stock

Crusty bread, for serving

1/2 cup dry white wine

3 tablespoons EVOO, plus more for drizzling

1 large fresh bay leaf

4 cloves garlic, finely chopped or grated

1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped

Kosher salt and freshly ground pepper

Freshly grated nutmeg

1 onion, finely diced

5 ounces pancetta, finely diced

1 rind from a wedge of Parmigiano-Reggiano

Shaved Parmigiano-Reggiano, for serving

Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string

2 tablespoons tomato paste

Equipment:

dutch oven

wooden spoon

pot

food processor

ladle

bowl

Cooking instruction summary:

Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil. Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings. Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.

 

Step by step:


1. Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat.

2. Add the pancetta and cook until crisp.

3. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes.

4. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more.

5. Add the stock and bring to a low boil.

6. Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine.

7. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg.

8. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings.

9. Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO.

10. Serve with bread for mopping.


Nutrition Information:

Quickview
824k Calories
42g Protein
38g Total Fat
73g Carbs
52% Health Score
Limit These
Calories
824k
41%

Fat
38g
59%

  Saturated Fat
13g
82%

Carbohydrates
73g
24%

  Sugar
11g
13%

Cholesterol
54mg
18%

Sodium
1562mg
68%

Alcohol
3g
17%

Get Enough Of These
Protein
42g
86%

Vitamin K
319µg
304%

Vitamin A
9155IU
183%

Manganese
1mg
80%

Copper
1mg
65%

Vitamin C
52mg
63%

Phosphorus
629mg
63%

Calcium
620mg
62%

Potassium
1935mg
55%

Fiber
12g
51%

Iron
8mg
50%

Folate
197µg
49%

Magnesium
177mg
44%

Vitamin B3
8mg
43%

Selenium
26µg
39%

Vitamin B6
0.76mg
38%

Vitamin B2
0.62mg
37%

Vitamin B1
0.54mg
36%

Zinc
4mg
31%

Vitamin E
4mg
28%

Vitamin B5
0.99mg
10%

Vitamin B12
0.54µg
9%

Vitamin D
0.29µg
2%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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