Chunky White Bean Soup with Pan-Fried Salami Recipe

Name: Chunky White Bean Soup with Pan-Fried Salami
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried cannellini beans, soaked overnight in water and drained; 2 tablespoons herbes de Provence; 6 garlic cloves, 3 smashed, 3 thinly sliced; Kosher salt; 2 tablespoons extra-virgin olive oil; 1/2 pound spicy salami, such as Calabrese, cut into 1/2-inch dice; 1 medium onion, finely chopped; 2 carrots, finely chopped; 2 celery ribs, finely chopped; 6 cups chicken stock or low-sodium broth; 3/4 pound kale, stems discarded, leaves finely chopped; Freshly ground pepper; 1/2 cup chopped flat-leaf parsley

Servings: persons

1 pound dried cannellini beans, soaked overnight in water and drained
2 tablespoons herbes de Provence
6 garlic cloves, 3 smashed, 3 thinly sliced
Kosher salt
2 tablespoons extra-virgin olive oil
1/2 pound spicy salami, such as Calabrese, cut into 1/2-inch dice
1 medium onion, finely chopped
2 carrots, finely chopped
2 celery ribs, finely chopped
6 cups chicken stock or low-sodium broth
3/4 pound kale, stems discarded, leaves finely chopped
Freshly ground pepper
1/2 cup chopped flat-leaf parsley

1
In a large saucepan, combine the beans with 1 tablespoon of the herbes de Provence and the smashed garlic cloves.
2
Add water to cover by 1 inch and bring to a boil.
3
Simmer over moderately low heat until the beans begin to soften, about 25 minutes.
4
Add 1 tablespoon of salt and continue simmering until the beans are tender, 20 minutes longer.
5
Drain the beans.
6
Meanwhile, in a large enameled cast-iron casserole or soup pot, heat the olive oil.
7
Add the salami and cook over high heat until crisp, about 5 minutes.
8
Using a slotted spoon, transfer the salami to a plate.
9
Add the onion, carrots, celery and the 3 sliced garlic cloves and the remaining 1 tablespoon of herbes de Provence.
10
Season with salt and cook over moderate heat for 2 minutes, then cover and cook until softened, about 10 minutes.
11
Add the beans and chicken stock to the vegetables.
12
Transfer half of the soup to a blender and pulse just until the beans are coarsely chopped; return the soup to the casserole.
13
Add the kale and simmer until it is tender, about 15 minutes.
14
Stir in the reserved salami and season with salt and pepper.
15
Ladle the soup into bowls, garnish with the parsley and serve.

1117

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound dried cannellini beans, soaked overnight in water and drained, 2 tablespoons herbes de Provence, 6 garlic cloves, 3 smashed, 3 thinly sliced, Kosher salt, and more.

Yes, Chunky White Bean Soup with Pan-Fried Salami falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chunky White Bean Soup with Pan-Fried Salami

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions