Italian White Bean and Pancetta Soup31 Reviews
- Prep: 20 min
- Cook: 45 min
- Ready In: 1 hr 5 min
“This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.” - by MARBALET
Original recipe yields 8 servings
- 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.
- 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.
- Stir in minced parsley before serving, and sprinkle with grated cheese.
Amount Per Serving (8 total)
- 571 cal
- 17.7 g
- 79.6 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"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. W..." See morehole wheat pasta optional. (but makes a complete protein). Try adding fresh rosemary for a tuscan twist!"
"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 sepa..." See morerately. My husband and I thought it was great and it tasted even better the next day!"
"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..." See more 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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