Modified soup recipe
- 1 clove garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon red pepper flakes
- 4 cups chicken stock
- 4 tablespoons extra virgin olive oil
- 2 15 ounce cans cannellini beans or any white beans drained and rinced
- 1/4 pound pancetta diced, about 1/4 inch
- 1/2 medium red onion diced, about 1/4 inch
- 4 leaves fresh sage
- 1/2 cube tomato chicken bouillon
- 1 handful arugula or spinach
- 1 sprig fresh rosemary leaves pulled from stem
- Carbohydrate 20.9054586666667 g
- Cholesterol 12.7323333333333 mg
- Fat 18.2092436666667 g
- Fiber 5.76215344957908 g
- Protein 11.108215 g
- Saturated Fat 4.22137043333333 g
- Serving Size 1 1 Serving (300g)
- Sodium 541.283283333333 mg
- Sugar 15.1433052170876 g
- Trans Fat 1.3398572 g
- Calories 284 calories
Step-by-step
- In a dutch oven or thick bottomed pot, heat the olive oil over medium heat. When almost smoking, add pancetta, onion, garlic, rosemary and sage. If you don't have fresh sage use a teaspoon of dried. After about a minute, add fresh red pepper (but only if you want the soup spicy, just skip this step if you don't). Cook for about 5 minutes. Stir frequently.
- Add the tomato paste and continue to cook for about 3 more minutes. If you don't have tomato paste, a small amount of jarred pasta sauce will work too.
- Add the beans to the pot, and stir in for about 2 minutes. Then add chicken stock and half cube of tomato chicken bouillion (another optional step).
- When the soup boils, reduce heat and add spinach or arugula. The soup is ready to serve two minutes later.
Working with just one heavy pot keeps cleanup minimal while maximizing heat retention. Heavy-bottomed vessels distribute thermal energy evenly, preventing the diced pancetta and aromatics from scorching during the initial five-minute sauté. Rendering cured pork slowly in extra virgin olive oil extracts fat to fry the garlic, onion, rosemary, and sage effectively.
Building the Umami Foundation
Tomato paste requires direct contact with hot metal to caramelize properly. Cook the paste for three minutes until the bright crimson color darkens to a brick red. This step removes the tinny raw flavor of concentrated tomato solids. Adding red pepper flakes alongside the aromatics allows capsaicin compounds to dissolve into the hot oil, distributing heat uniformly throughout the liquid base rather than pooling on the surface.Finishing with Greens and Stock
Cannellini beans absorb neighboring flavors rapidly when introduced directly to the rendered fat. Stir the drained legumes for two minutes before pouring in the chicken stock and bouillon cube. Greens like arugula or spinach wilt instantly in simmering liquid. Fold them in during the final two minutes of cooking to retain vibrant chlorophyl without overcooking the delicate leaves. Swapping vegetable broth for chicken stock easily adapts this dish for vegetarian diets.
