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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

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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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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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
21

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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