Quick & easy, though simmered longer than 8 minutes to finish the celery & onion. Added a lot more broth to get four portions. Gremolata made the soup stand out. Served as first course with CL's Spanish-style clams, from same page, Nov '09.
White Bean Soup with Gremolata
carolfitz Posted: 07/14/10
Huntsgirl Posted: 11/19/09
Made this for the family with biscuits. Didn't have pancetta so subbed 1/2 pound of bacon chopped up. I guess that takes it out of the light recipe category. I made 1 and 1/2 recipes and it was a good solid six serving for hungry people with a smidge left over. Really easy to make.
phoov23 Posted: 11/29/10
I made some minor changes according to my pantry, but it was extremely good and well worth making,again! I used all chicken broth-two cans of low sodium, no fat broth and skipped the H2O. And I had to sub bacon for the pancetta. I also cooked it a little longer as I was not done with making the salad. That might help as the bay leaf was nicely imbued. (Maybe twenty minutes.) This would have been good without the gremolata, but it is outstanding with! I don't think I would even bother if I didn't have everything on hand for the gremolata. It's that good.
Purduekel Posted: 01/04/10
Very mediocre. Very quick to assemble, but quite bland. I added a bit of pepper at the dinner table which helped, but still not fabulous. Will not make again, there are much more flavorful soups out there.
AdrianaT Posted: 01/10/10
We made this soup today for the second time. I think its fabulous. The first time we made we used dried beans that we had cooked and we had hanging out in the freezer. But today, we made them with canned beans as the recipe directs and I still though the flavor was great. I agree that it is a tight four servings. If you are making this as your entree then it is really a recipe for two. You must absolutely make the gremolata-- it completes the dish and worth the extra few minutes.
dzhennifer99 Posted: 11/04/09
this was incredibly easy and quite tasty. the gremolata added a really wonderful freshness to the soup - i actually doubled that part of the recipe so that i could use extra. also, this is a TIGHT four servings. if people are hungry, i think it's closer to three.
joannek Posted: 11/04/12
Loved this soup, with only small modifications, I added a dash of crushed red pepper while cooking the pancetta, added a bit more broth, and--like others noted--let it simmer a bit longer. Finally, I removed one cup of the soup and puréed with an immersion blender, then returned the puréed mixture to the soup. Pureeing just a little bit imparted a nice creaminess to the soup.
kelsalou Posted: 12/15/12
Quick, easy, and very good