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Mario Batali's White Bean Soup

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A pistou is a cold sauce made of garlic, oil, and basil that is typically used in soups and pastas.

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Ingredients

  • • For the Pistou:
  • • 2 cups fresh Basil leaves
  • • 1/4 cup freshly grated Parmigiano-Reggiano
  • • 1 Garlic clove
  • • Salt and Pepper to taste
  • • 1 teaspoon Red Chili Flakes
  • • 1/3 cup Extra Virgin Oilve Oil
  • • For the Soup:
  • • 1/2 pound Pancetta (medium dice)
  • • 3 tablespoons Extra Virgin Olive Oil
  • • 1 large Onion (chopped)
  • • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
  • • 4 Garlic cloves (sliced)
  • • 3 Thyme sprigs (leaves torn)
  • • 3 14-ounce cans Cannellini Beans (rinsed)
  • • Salt and Pepper to taste
  • • 6 cups Chicken Stock
  • kitchenware:
  • • Mortar and pestle
  • • Food Processer
  • • Dutch Oven
  • • Masher
  • • Chef's Knife
  • • Cutting Board
  • • Liquid Measuring Cup
  • • Measuring Cup (set)
  • • Measuring Spoons
  • steps ingredients per step instructions
  • 2 cups fresh Basil leaves
  • 1/4 cup freshly grated Parmigiano-Reggiano
  • 1 Garlic clove
  • Salt and Pepper to taste
  • 1 teaspoon Red Chili Flakes
  • 1/3 cup Extra Virgin Oilve Oil
  • For the Pistou: In a mortar and pestle or food processor, blend the basil, cheese, garlic and season with salt, pepper and chili flakes. Slowly add the olive oil and continue to blend.
  • 1/2 pound Pancetta (medium dice)
  • 3 tablespoons Extra Virgin Olive Oil
  • For the Soup: In a large dutch oven, cook the pancetta in olive oil over a low heat to render out the fat for about 5 minutes. Turn the heat to medium-high and cook until crispy.
  • 1 large Onion (chopped)
  • 1 medium Celery Root (peeled and cut into 1/2-inch dice)
  • 4 Garlic cloves (sliced)
  • 3 Thyme sprigs (leaves torn)
  • 3 14-ounce cans Cannellini Beans (rinsed)
  • Salt and Pepper to taste
  • Add the onion and celery root and saute over medium-high heat, seasoning with salt, for 2 to 3 minutes just to soften slightly. Add the garlic and thyme and cook just until fragrant, about 2 minutes more. Add the white beans and season with salt and pepper. 6 cups Chicken Stock. Add the stock and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes or until the soup is thick and flavorful.
  • Remove from heat and carefully mash with a potato masher to blend the ingredients. Serve with a garnish of fresh pistou and freshly grated Parmigiano.

Details

Servings 6
Level of difficulty Easy
Preparation time 15mins
Cooking time 60mins
Cost Average budget

Preparation

Step 1

• For the Pistou:
• 2 cups fresh Basil leaves
• 1/4 cup freshly grated Parmigiano-Reggiano
• 1 Garlic clove
• Salt and Pepper to taste
• 1 teaspoon Red Chili Flakes
• 1/3 cup Extra Virgin Oilve Oil

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Chef Tips and Tricks

Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!

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