Fresh Shell Bean Soup Recipe

Name: Fresh Shell Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil, plus more for drizzling; One 3-ounce slice of pancetta, finely diced (1/2 cup); 5 garlic cloves, smashed; 3 medium carrots, diced; 3 celery ribs, cut into 1/4-inch dice, plus 10 celery leaves, for garnish; 1 large onion, cut into 1/2-inch dice; 1 fennel bulb, diced; 1/4 cup chopped flat-leaf parsley; 1 rosemary sprig; 1 basil sprig; 4 large plum tomatoespeeled, seeded and cut into 1/2-inch dice; 3 pounds fresh cranberry beans, shelled (3 cups); see Note; 2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes; One 3-by-3-inch piece of prosciutto skin (optional); 6 cups chicken stock; Salt and freshly ground pepper

Servings: persons

3 tablespoons extra-virgin olive oil, plus more for drizzling
One 3-ounce slice of pancetta, finely diced (1/2 cup)
5 garlic cloves, smashed
3 medium carrots, diced
3 celery ribs, cut into 1/4-inch dice, plus 10 celery leaves, for garnish
1 large onion, cut into 1/2-inch dice
1 fennel bulb, diced
1/4 cup chopped flat-leaf parsley
1 rosemary sprig
1 basil sprig
4 large plum tomatoespeeled, seeded and cut into 1/2-inch dice
3 pounds fresh cranberry beans, shelled (3 cups); see Note
2 medium Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
One 3-by-3-inch piece of prosciutto skin (optional)
6 cups chicken stock
Salt and freshly ground pepper

1
In a large enameled cast-iron casserole, heat the 3 tablespoons of oil.
2
Add the pancetta and cook over low heat, stirring occasionally, until golden, 4 minutes.
3
Add the garlic, carrots, celery, onion, fennel, parsley, rosemary and basil and cook over moderate heat, stirring occasionally, until the vegetables are softened, 10 minutes.
4
Add the tomatoes, beans, potatoes and prosciutto skin to the casserole and cook, stirring, until the vegetables are just heated through, about 3 minutes.
5
Add the chicken stock and bring to a simmer.
6
Cook over moderately low heat until the beans are tender, about 40 minutes.
7
Discard the prosciutto skin and the herb sprigs.
8
Partially mash the beans with a potato masher, or transfer 2 cups of the soup to a food processor or food mill and puree; return the puree to the casserole.
9
Season the soup with salt and pepper.
10
Ladle the soup into bowls and drizzle with olive oil.
11
Garnish with the celery leaves and serve.

1451

kcal

Calories

Fat

148

Carbs

155

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, plus more for drizzling, One 3-ounce slice of pancetta, finely diced (1/2 cup), 5 garlic cloves, smashed, 3 medium carrots, diced, and more.

Yes, Fresh Shell Bean Soup 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.

Fresh Shell Bean Soup

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