Cannellini Beans and Roasted Tomato Soup

Chef Hilton Dottin

Ristorante DiPaolo,, Turners Falls, MA

Cannellini Beans  and Roasted Tomato Soup


  • 2 cups (about 1 pound) dried cannellini beans soaked in water overnight
  • 8 fresh plum tomatoes
  • Olive oil for drizzling over tomatoes
  • 1 bay leaf
  • 8 cups chicken stock
  • 2 Tbsp extra virgin olive oil
  • 4 ounces pancetta, diced
  • 1 Tbsp minced garlic
  • 1 whole celery stalk, diced
  • 1 large carrot, peeled and diced
  • 1 white Spanish onion, diced
  • 1 Tbsp fresh oregano
  • 1 Tbsp dried cumin powder
  • Salt and pepper to taste


Phase One:
Soak cannellini beans in a pot of water (water should be about 4 inches above the top of the beans). Run your hands through the beans and remove any stones or discolored beans. Place in the refrigerator overnight.

Phase Two:
Cut the tomatoes in half lengthwise, place them in a shallow baking pan, cut side down and drizzle with olive oil.

Roast tomatoes at 350 degree F for 20 minutes, or until skins begin to wrinkle. Remove, and allow tomatoes to cool before removing skins.

Place refrigerated pot of beans onto the stove at medium heat. Add a bay leaf and chicken stock. As mixture comes to a slow boil, use a large spoon to skim foam off the top.

Once beans reach a full boil, reduce the heat to a simmer, and slowly cook the beans until soft and tender - about one hour.

In a heavy-bottomed sauté pan, add olive oil and pancetta, and sauté over medium heat for 5 minutes, stirring constantly.

Add garlic, celery, carrots, onions, oregano, cumin and sauté for about 12 minutes, or until the onions become translucent.

Add the peeled roasted tomatoes. Continue sautéing for another 5 minutes.

Add all sautéed ingredients to the pot of beans. Continue cooking on low heat for 15 minutes.
Season soup with salt and pepper to taste. Serves 6.


Recommended wine/beer for Cannellini Beans and Roasted Tomato Soup:

Giacomo Fenocchio 2005 Barbera d’Alba Superiore [Piedmont, Italy]