TC Recipe: Rustic White Bean Soup with Pancetta, Kale, and Herb Pistou

January 21 2013

By Special Events Chef Sean Winder
Suggested Pairing: 2010 Hyland Pinot Noir
Serves 3

Rustic White Bean Soup

Inevitably summer turns to autumn, and the foods of winter begin to show up in our kitchens and onto our plates. This recipe of rustic white beans and kale is simple, delicious, and perfect for a cold evening and a glass of pinot noir. The Hyland is gentle and soft on the palate. The nose is of cherry with a bouquet of vanilla and rose. The tender beans are washed away clean while the quiet tannins of the wine balance the subtle richness of the soup. The herb pistou adds a freshness that is bridged by the fresh and fruit qualities of the pinot. Again, this dish is the one to eat when you decide to stay in, stay warm, and drink Pinot. – Benjamin Nadolny, Executive Chef


  • 1 qt white beans, cooked
  • 1 qt chicken stock
  • ½ C pancetta
  • ¾ C leeks, small dice
  • ½ C celery, small dice
  • ½ C carrot, small dice
  • 1 tsp garlic, minced
  • ¼ tsp rosemary, minced
  • 1 T flour
  • ¼ C heavy cream
  • 2 C kale, julienne
  • 2 tsp kosher salt
  • ¼ tsp black pepper
    Herb Pistou

  • 1 T basil, minced
  • 1 tsp thyme, minced
  • 1 T parsley, minced
  • 2 tsp lemon zest
  • ¼ tsp ground cloves
  • ½ C extra virgin olive oil
  • mix all ingredients together, and set aside to drizzle on top of soup


Brown pancetta, remove from pan and set aside. Sauté carrots, celery and leeks in pancetta fat until tender. Add garlic and flour, cook until garlic starts to brown. Slowly add warm chicken stock, stirring constantly. Add white beans, heavy cream and salt and peppery. Simmer soup for 30 minutes, stirring occasionally. Add kale and cook until tender.

Garnish with pancetta and herb pistou.