Here we go again with the white beans.
Every time I’m making something and the white beans come out, Dan’s like, “Really? White beans again? What is it with you and these things?”
It’s a good thing that everything I’ve made with them has been delicious. Otherwise, I wouldn’t have much of an argument for my continued obsession.
White beans are a perfectly magical ingredient, indeed: They add bulk, protein, and fiber to any meal – especially great for all of my vegetarian friends (you are out there, right?). And for those of us like Daniel and I, who like to go meatless a few times a week. You can easily make this soup totally meatless by omitting the pancetta, but I happen to know there are a few of you (at least one) that eat a mostly vegetarian diet with a speckle of bacon here and there.
These pancetta croutons are seriously insane. Cooking the bread cubes in the pancetta and fresh thyme with the help of a little olive oil, since pancetta doesn’t have much fat to render out, results in the most incredible, salty little flavor-bombs that I think could and should be added to pretty much any soup that exists.
The soup itself is {nearly equally} incredible. Potatoes and, yes, white beans add bulk to the soup and when it’s pureéd, you’ll be tricked into thinking you’re eating a rich, cream-based soup. But guess what, pretties? There is NO cream in this soup, and you won’t miss it one bit. There are a lot of ingredients that add flavor to this soup, like shallots (my addition), garlic, fresh rosemary, white wine, and lemon (also my addition). And then there’s the asparagus, which is roasted before being added to the soup thus bringing out its best side. I saved my asparagus tips and added them as a garnish along with the croutons.
Cheers to white beans – not a bad ingredient to be addicted to, if you ask me!
For the original recipe, head over to Adrienne’s blog, Adrienneats. And check out how the rest of the group did here!
- 6 tablespoons extra-virgin olive oil, divided
- 2 tablespoons unsalted butter
- 2 cups sliced leeks (white and light green parts only)
- 2 large shallots, sliced
- 1½ tablespoons chopped garlic
- 1 tablespoon chopped fresh rosemary
- Kosher salt and freshly ground black pepper
- ½ cup dry white wine
- 8 cups vegetable or chicken stock
- 2 large Yukon Gold potatoes, peeled and chopped
- 2 14.5-ounce cans cannellini beans, rinsed and drained
- 3 pounds asparagus, trimmed
- Juice of 1 large lemon (or 2 small)
- ¼ pound pancetta, chopped
- Small handful fresh thyme
- ½ loaf crusty whole wheat bread, cubed (about 3 cups)
- Preheat the oven to 450 degrees. Heat 2 tablespoons oil and butter in Dutch oven over medium heat. Add leeks and shallots and a sprinkle of salt; cook until soft, about 5 minutes. Add garlic and rosemary and cook another minute. Season with salt and pepper.
- Add wine and scrape any browned bits from the bottom of the pan. Add stock, potatoes, and beans. Bring to a boil and then turn the heat down so that the soup is bubbling gently. Partially cover the pot and cook for 20 minutes, until the potatoes are cooked through.
- Meanwhile, place asparagus spears onto 2 rimmed sheet pans and drizzle with 1 tablespoon oil each. Season with salt and pepper. Roast for 15 minutes, tossing the spears once or twice. When cool enough to handle, cut tips from spears (about 1-1/2 inches) and set aside for garnish.
- Add what’s left of the asparagus spears to the soup. Purée using a hand blender (or you can pour it into a regular blender or processor). Stir in lemon juice. Taste for seasoning and adjust accordingly.
- To make the croutons, get the pancetta and thyme going in a large skillet with remaining olive oil (about 2 tablespoons) over medium heat. Add bread and cook until pancetta is crisp and bread cubes are browned. Season to taste.
- Garnish with asparagus tips and pancetta croutons. Serve and enjoy!
I am with you – I LOVE white beans. They are so versatile, so creamy and just so good!
Alyssa @ Everyday Maven recently posted..The Food Matters Project: Roasted Asparagus, Baby Potato + White Bean Salad
Three cheers for the immersion blender which makes soup making a dream. White beans are wonderful but so are black beans.
Casey recently posted..White Bean and (Asparagus) Avocado Soup
Great idea for croutons, yum! Bean dishes are definitely delicious!
Evi recently posted..Boston: Sam Adams Brewery Tour
um YUM to pancetta croutons! so true that it is an utterly creamy soup with NO cream.
Keely Marie recently posted..Roasted Asparagus + White Bean Soup Two Ways
Your soup looks lovely, but the croutons stole my heart!
Margarita recently posted..Roasted Asparagus and Sweet Potato Lentil Soup
You had me at pancetta!
Alissa @ Big Eats tiny kitchen recently posted..Egg in a Basket
I must admit that your soup looks delicious. But those baconish croutons are exactly the reason why I don’t eat pancetta : how can you even enjoy the soup after biting into one of these croutons? Don’t you just wanna have croutons for dinner and use the soup to fertilize your garden or something?
Your soup looks beautiful and appetizing. The croutons especially make the look!
Mireya Merritt @MyHealthyEatingHabits recently posted..White Bean Soup with Pan Roasted Asparagus and Cilantro Pesto
This recipe looks like a keeper. The croutons make it look so yummy
Hahahaha. It’s true, I never buy meat but if bacon or pepperoni’s on the table… I’m going to eat it. And pancetta croutons? I’m into that.
Cookie and Kate recently posted..Ribboned Asparagus and Quinoa Salad