Italian White Bean and Pancetta Soup recipe

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Ingredients

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Nutrition Info

571.5 calories
carbohydrate: 79.6 g
cholesterol: 14.3 mg
fat: 17.7 g
fiber: 14.4 g
protein: 25.9 g
saturatedFat: 4.4 g
servingSize: -
sodium: 784.7 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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

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