Neapolitan Bean Soup

Ingredients:

4 tablespoons regular olive oil

1 large onion, peeled and finely chopped

150g diced pancetta

1 tablespoon dried rosemary, finely chopped

¼ teaspoon dried chilli flakes

2 x 400g tinned chickpeas, drained and rinsed

1 x 400g tinned kidney beans, drained and rinsed

1 x 400g tinned cannellini beans, drained and rinsed

1 x 400g tinned lentils, drained and rinsed

100g tinned chopped tomatoes

2.5 litres vegetable stock

salt and pepper, to taste

1 x 15ml tablespoon dark brown sugar (optional, or to taste)

Instructions:

Step 1:

Pour the olive oil in a large heavy-based pot over medium-low heat.

Sweat the onion and pancetta, until the onion softens and turns translucent.

Tip in the rosemary and chilli flakes, and stir.

Step 2:

Add all the beans, the chickpeas and lentils and cook for around 5 minutes.

Step 3:

Add the tomatoes and stock to the pot.

When it starts to simmer, bring the heat down to low and cook uncovered for around 30 minutes while giving it the occasional stir.

Step 4:

Add salt, pepper and sugar to taste.

Enjoy.

Notes:

Rich Flavor Base: The soup starts with a flavorful base created by sautéing onions and pancetta in olive oil. This combination adds depth and richness to the soup.

Aromatic Herbs and Spices: The addition of dried rosemary and chili flakes enhances the aroma and flavor profile of the soup, providing a hint of warmth and spice.

Variety of Beans: The use of multiple types of beans, including chickpeas, kidney beans, cannellini beans, and lentils, adds texture and nutritional diversity to the soup. Each type of bean contributes its unique flavor and texture.

Tomato Base: The addition of chopped tomatoes contributes acidity and sweetness to the soup, balancing the richness of the beans and pancetta. It also provides a vibrant color to the dish.

Vegetable Stock: Using vegetable stock as the liquid base adds depth of flavor and ensures the soup is vegetarian-friendly. It also allows for customization of the soup’s flavor profile based on the type of vegetable stock used.

Optional Sweetness: The inclusion of dark brown sugar is optional but can add a subtle sweetness to balance the acidity from the tomatoes and enhance the overall flavor of the soup.

Adjustable Seasoning: Salt and pepper are added to taste, allowing for customization based on individual preferences. This ensures the soup is well-seasoned and flavorful.

Simple Preparation: The recipe features simple and straightforward steps, making it accessible for home cooks of all skill levels. The soup can be prepared in one pot, minimizing cleanup.

Versatile Serving Options: Neapolitan Bean Soup can be enjoyed as a standalone dish or paired with crusty bread, a salad, or a sandwich for a more substantial meal. It’s a comforting and satisfying option for lunch or dinner.

Make-Ahead and Freezer-Friendly: This soup is suitable for batch cooking and can be made ahead of time. It also freezes well, making it a convenient option for meal prep or quick weeknight dinners.

Nutrition Information:

Calories: 350-400 | Fat: 15 grams | Carbohydrates: 40grams | Protein: 15 grams | Fiber:10 grams

Frequently Asked Questions:

Can I make this Neapolitan Bean Soup vegetarian or vegan-friendly?

Yes, you can make it vegetarian by omitting the pancetta and using vegetable stock instead of the vegetable stock.

To make it vegan-friendly, simply ensure that all ingredients, including the vegetable stock, are plant-based.

What can I use as a substitute for pancetta if I prefer a vegetarian version of the soup?

You can substitute the pancetta with vegetarian bacon or omit it altogether for a vegetarian version of the soup.

Are there any alternatives to using canned beans? Can I use dried beans instead?

Yes, you can use dried beans instead of canned beans.

Just be sure to soak them overnight and adjust the cooking time accordingly.

How can I adjust the cooking time if I decide to use dried beans instead of canned beans?

If using dried beans, you’ll need to cook them until they are tender before adding them to the soup.

This usually takes longer than cooking with canned beans, so plan accordingly and adjust the cooking time as needed.

Can I use fresh tomatoes instead of canned chopped tomatoes?

Yes, you can use fresh tomatoes instead of canned chopped tomatoes.

Simply chop them and use them in place of the canned tomatoes.

Is it necessary to use dark brown sugar in the soup, or can I omit it?

The dark brown sugar is optional and can be omitted if desired.

It adds a subtle sweetness to balance the flavors, but the soup will still be delicious without it.

Can I adjust the quantity of olive oil used in the recipe to reduce the fat content?

Yes, you can adjust the quantity of olive oil used to suit your preferences.

You can reduce the amount of olive oil if you prefer a lighter soup.

How long can I store leftovers of this Neapolitan Bean Soup, and what is the best way to reheat them?

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat, simply heat gently on the stovetop or in the microwave until warmed through.

Can I freeze this soup for later consumption, and if so, what is the best method for freezing and thawing?

Yes, you can freeze this soup for later consumption.

Allow it to cool completely before transferring it to a freezer-safe container.

To thaw, simply transfer it to the refrigerator overnight and reheat as usual.

Can I add additional vegetables to the soup, such as carrots, celery, or spinach, for added nutrition and flavor?

Yes, you can customize this soup by adding additional vegetables to suit your taste preferences.

Carrots, celery, and spinach would all be great additions and would add extra nutrition and flavor to the soup.

Adjust the cooking time accordingly based on the vegetables you add.