Smoky tomato and cannellini bean soup
The Culinary Institute of America · 5 min video
Read about white beans in the BrightCulinary Book
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Ingredients
Method
Techniques
- smoked bacon
- 2 tbsp olive oil
- onion
Cook the bacon in the olive oil about two minutes to render the fat; remove about two tablespoons of fat, leaving the bacon.
Ingredients for the soup
- garlic
- shallots
- 3 cup cooked cannellini beans
Add onions, garlic and shallots and cook, stirring only now and then, until they caramelize and color slightly, about eight minutes.
- 1 whole onion
- 1 whole bay leaf
Ahead of time: soak the cannellini beans overnight, drain, and simmer in water to cover by three to four inches with a diced onion and a bay leaf.
- 2 tbsp chopped oregano
- 1 tsp chipotle powder
Add the chopped oregano and chipotle powder to wake up the spice and herb.
- 1 can canned tomatoes
- 2 cup chicken stock
Add the canned tomatoes, deglazing the fond, and the chicken stock; bring to a simmer and cook 20 to 30 minutes to break down the tomatoes and mellow their acid.
- marjoram
- ½ tsp kosher salt
- ¼ tsp black pepper
Add the cooked beans, marjoram, kosher salt and black pepper; cook about another three to four minutes.
- fresh Parmesan
- olive oil
Serve with grated fresh Parmesan and a little olive oil; or cool completely and use within a day or two.