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Fresh Shell Bean Soup

Fresh Shell Bean Soup

This hearty Fresh Shell Bean Soup combines tender cranberry beans with a rich base of sautéed pancetta, aromatic vegetables like carrots, celery, onion, and fennel, and fresh herbs. Simmered in chicken stock with diced potatoes and fresh tomatoes, it creates a comforting, flavorful meal, garnished with fresh celery leaves and a drizzle of olive oil.
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Total Time 1 hour 45 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 2585.1 kcal

Equipment

  • 1 Large stockpot or Dutch oven
  • 1 Chef's knife
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula
  • 1 Vegetable Peeler

Ingredients
  

Main

  • 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 tomatoes—peeled 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

Instructions
 

  • Heat 3 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the finely diced pancetta and cook slowly, stirring occasionally, until crisp and rendered, about 8-10 minutes. Remove the pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.
  • Add the smashed garlic cloves to the pot and cook until fragrant, about 1 minute. Stir in the diced carrots, celery, onion, and fennel; cook, stirring occasionally, until the vegetables are softened, about 10-12 minutes.
  • Stir in the chopped flat-leaf parsley, rosemary sprig, and basil sprig. Cook for another 2 minutes until aromatic.
  • Add the peeled, seeded, and diced plum tomatoes to the pot. Cook for 5 minutes, stirring occasionally to help them break down slightly.
  • Stir in the shelled fresh cranberry beans, diced Yukon Gold potatoes, and the optional 3x3-inch piece of prosciutto skin.
  • Pour in the 6 cups of chicken stock. Bring the soup to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer.
  • Cook the soup for 45-60 minutes, or until the beans are very tender and creamy. Stir occasionally to ensure even cooking and prevent sticking.
  • Carefully remove and discard the rosemary sprig, basil sprig, and the piece of prosciutto skin (if used).
  • Season the soup generously with salt and freshly ground pepper to taste, adjusting as needed.
  • Ladle the hot soup into bowls. Garnish each serving with the reserved crisp pancetta, a sprinkle of fresh celery leaves, and a drizzle of extra-virgin olive oil before serving.

Notes

For optimal flavor, ensure your pancetta is rendered slowly to a crisp, building a rich foundation for the soup. Utilizing fresh shell beans is crucial; their creamy texture and delicate flavor surpass dried or canned alternatives. Take care to properly peel and seed the tomatoes for a smoother soup texture, preventing unwanted bitterness from skins. The prosciutto skin, though optional, significantly deepens the umami, while a final drizzle of quality olive oil brightens the dish. Always taste and adjust seasoning throughout the cooking process.