Chunky White Bean Soup with Pan-Fried Salami
This Italian white bean soup is a hearty mix of cannellini beans, garlic, kale and carrots. What makes it spectacular is salty little bits of salami, which get quickly pan-fried until crisp, then stirred into the soup before serving. Warming Soup Recipes
November 2005
Gallery
Credit:
© Ethan Hill
Recipe Summary
Ingredients
Directions
Make Ahead
The soup can be refrigerated for 3 days.
Suggested Pairing
Despite the scorching heat in Tuscany during 2003, many of its wines from that vintage are both full of fruit and firmly structured, an ideal combination for this robust soup.