Tuscan White Bean & Pancetta Soup with Poached Egg
This Tuscan white bean soup is brothy, golden and layered with pancetta, rosemary and thyme. The beans are tender, the stock is light but deeply savoury, and everything gently simmers until fragrant and comforting.
Ingredients
- 2 cups dried Great Northern beans soaked overnight (400g)
- 300 g pancetta diced
- 2 shallots finely diced
- 6 cloves garlic finely chopped
- 2 small carrots finely diced
- 2 celery stalks finely diced
- 2 bay leaves
- 2 small sprigs rosemary
- 6 sprigs thyme
- 1 litre chicken stock or enough to generously cover beans
- Sea salt fine or kosher
- Cracked black pepper
- 4 eggs poached
- Chives finely chopped for garnish
Instructions
- Add the pancetta to a cold, heavy based pot and turn on to medium heat. Allow the fat to render out of the pancetta, stirring occasionally until most of the fat has rendered out and the pancetta is looking dark pink and crispy. This will take up to 7 - 10 minutes.
- Add the onion, celery and carrot to the pot with a little pinch of salt and sauté for 5 minutes until the softened.
- Add the garlic and herbs and sauté for a further minute.
- Add the great northern beans along with the stock, ensure all the beans are covered. Place the lid on the pot, bring to a low simmer and simmer for 30 - 35 minutes until beans are super soft and mash easily with a bit of pressure. Remove bay leaf and any stalks remaining from the thyme and rosemary.
- Top up the pot with water until the beans are just covered, taste and add extra salt if needed and a crack of pepper.
- Transfer to serving bowls, top with a poached egg and the chives and enjoy!
Nutrition
Calories: 477kcalCarbohydrates: 44gProtein: 24gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.1gCholesterol: 142mgSodium: 398mgPotassium: 1100mgFiber: 13gSugar: 3gVitamin A: 3630IUVitamin C: 8mgCalcium: 146mgIron: 4mg
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