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Piedmontese white bean soup

Brigitte Hafner
Brigitte Hafner

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Piedmontese white bean soup .
Piedmontese white bean soup .Marina Oliphant

A classic Italian bean soup from Piemonte - a real Italian staple. This is a hearty, sustaining soup with melted taleggio cheese, finished with extra virgin olive oil, that will keep you warm all afternoon.

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Ingredients

  • 30g butter

  • 2 tbsp olive oil

  • 60g pancetta or bacon, chopped

  • 1 clove garlic, sliced

  • 1½ onions, chopped

  • 1 fresh bay leaf

  • 1½ cups dried cannellini beans, soaked for at least 5 hours

  • 3 cups chicken stock

  • 80g taleggio cheese

  • extra virgin olive oil to drizzle

Method

  1. Step 1

    Heat the butter and olive oil in a large pot. Add the pancetta, garlic and onions and cook over a medium heat for about 5-10 minutes, until softened and golden brown. Add the bay leaf, drained cannellini beans and chicken stock. Bring to the boil, skim the surface, partly cover with a lid and reduce the heat to a steady simmer. Cook for 1½ hours or until the beans are soft, then season with salt and pepper.

  2. Step 2

    Puree the soup. My tip to ensure the desired consistency: take about a cup of the liquid out and set it aside. Puree the soup and if it is too thick, simply add some of the reserved liquid.

  3. Step 3

    Chop the taleggio into small pieces and stir into the soup.

  4. Step 4

    Pour into individual bowls and finish with plenty of ground pepper and a drizzle of extra virgin olive oil.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/piedmontese-white-bean-soup-20111019-29uyb.html