Italian White Bean and Pancetta Soup

Italian White Bean and Pancetta Soup

33
MARBALET 46

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

Ingredients

1 h 5 m servings 571 cals
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Original recipe yields 8 servings

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Nutrition

  • 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

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  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.

Footnotes

  • Cook's Notes
  • You can use 1 pound of dried white beans in place of the canned beans. To substitute dried beans, soak them overnight in 5 cups of water. Drain beans and place in a large pot. Add 10 cups cold water, cover, and bring to a boil. Reduce the heat to low and simmer beans until tender, at least 1 hour. Drain the beans and proceed with the recipe.
  • If pancetta is unavailable, use lean bacon instead. You may also use 1 teaspoon crumbled dried sage in place of the fresh sage.
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Reviews

33
  1. 44 Ratings

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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 l...

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 i...

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 ...

I love this recipe! Pork and Sage go so well together. I used smoked ham because I felt it might be less fatty than the pancetta. Im sure its good regardless. I did add what carrots I had (two s...

It took some monkeyeing around with the spices after all was done to get this soup to taste right. I needed a lot more salt, although that may be because I used home made stock that didn't have ...

Very tasty. Added a litle white wine (1/3 cup) with the pancetta and oilive oil and reduced. Will definetly make again.

This tasted really wonderful but I think it had too much salt (and I used a low sodium chicken broth). Also, too many beans (and I like beans). But, I loved the taste (pancetta is so good, sub b...

4 stars only because I didn't follow the recipe as written, but I like the version I made. I skipped the pasta and celery, and used regular yellow onion as that's all I had on hand. Instead I ...

Perfect healthy soup for a cold night. I added 1 cup of chopped carrots with the onion and celery, and then 6 cups of chopped escarole with the beans. Was a bit heartier with the extra veggies.