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Gordon Ramsay Bean Soup

Gordon Ramsay Bean Soup
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A hearty and rustic bean soup with deep, savory flavor, featuring tender cannellini beans in a rich broth infused with garlic, rosemary, and pancetta. The beans are partially pureed to create a naturally creamy texture without adding cream.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 4 ounces pancetta, diced into 1/4-inch cubes
  • 1 medium yellow onion, finely diced (about 1 cup)
  • 2 medium carrots, peeled and finely diced (about 3/4 cup)
  • 2 celery stalks, finely diced (about 1/2 cup)
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, finely chopped
  • 1/2 teaspoon red pepper flakes
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 4 cups low-sodium chicken broth
  • 1 bay leaf
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper, plus more to taste
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped, for garnish
  • 1/4 cup freshly grated Parmigiano-Reggiano, for serving

Instructions

  1. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until the oil shimmers. Add the diced pancetta and cook, stirring occasionally, for 5-6 minutes until it renders its fat and turns golden brown and crisp. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Add the finely diced onion, carrot, and celery to the pot with the rendered fat. Cook over medium heat, stirring often, for 6-8 minutes until the vegetables are softened and the onion is translucent but not browned. This builds the aromatic base of the soup.
  3. Add the minced garlic, chopped rosemary, and red pepper flakes to the pot. Stir constantly for 30 seconds until fragrant, being careful not to let the garlic burn as it will turn bitter.
  4. Add the drained and rinsed cannellini beans to the pot along with the chicken broth, bay leaf, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine, scraping up any browned bits from the bottom of the pot with a wooden spoon for extra flavor.
  5. Increase heat to high and bring the soup to a rolling boil. Once boiling, immediately reduce the heat to low so the soup is at a gentle simmer. Cover the pot with the lid slightly ajar and cook for 25 minutes, stirring occasionally, until the beans are very tender and the broth has slightly reduced.
  6. Remove the bay leaf and discard. Using an immersion blender, carefully puree about half of the soup directly in the pot until smooth but still chunky, leaving some whole beans for texture. Alternatively, transfer 2 cups of the soup to a blender, blend until smooth, and stir back into the pot. This step creates the signature creamy consistency without dairy.
  7. Taste the soup and adjust seasoning with additional salt and pepper as needed. Stir in the fresh lemon juice, which brightens the flavors and balances the richness of the pancetta.
  8. Ladle the soup into four warm bowls. Garnish each bowl with the reserved crispy pancetta, a sprinkle of fresh parsley, and about 1 tablespoon of grated Parmigiano-Reggiano. Serve immediately with crusty bread for dipping.

Notes

Storage: Refrigerate leftover soup in an airtight container for up to 4 days. The soup will thicken as it sits; thin with a little broth or water when reheating. Freezing: Freeze for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator. Reheat: Warm on the stovetop over medium heat, stirring occasionally, until steaming (about 5 minutes). Alternatively, microwave on high for 1-2 minutes per serving, stirring halfway.

Nutrition

Keywords: Gordon Ramsay bean soup, Italian bean soup, cannellini bean soup, rustic bean soup, pancetta and bean soup, hearty winter soup, Mediterranean white bean soup, creamy bean soup, stovetop soup, easy bean soup

Find it online: https://britishrecipes.uk/gordon-ramsay-bean-soup/