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Italian White Bean and Pancetta Soup

Italian White Bean and Pancetta Soup

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
MARBALET

MARBALET

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 571 kcal
  • 29%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 79.6g
  • 26%
  • Protein:
  • 25.9 g
  • 52%
  • Cholesterol:
  • 14 mg
  • 5%
  • Sodium:
  • 785 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
  2. Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
  3. Stir in minced parsley before serving, and sprinkle with grated cheese.
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Reviews

Sara
35

Sara

10/16/2006

For a crockpot version, soak beans overnight. Saute pancetta, onions, celery and sage in a frypan and deglaze with 1/3 cup of white wine and add everything into a crockpot and cook all day on low. Whole wheat pasta optional. (but makes a complete protein). Try adding fresh rosemary for a tuscan twist!

GEORGIA56
22

GEORGIA56

12/11/2003

I cut the recipe in half and used the canned beans to make this an easy soup. We loved it. However, I think I will add less salt. I also added uncooked pasta to the soup rather than cooking it separately. My husband and I thought it was great and it tasted even better the next day!

LYNNIEMILANO
17

LYNNIEMILANO

4/4/2006

Like others I add chopped carrot to this recipe for flavor and color. I also use an immersion blender to partially puree the soup after about 20 minutes of cooking - then I add the pasta to the mix so everything finishes cooking at the same time. I've made this several times over the past 2 months and it always disappears fast - my kids love it!

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