Italian White Bean and Pancetta Soup

Italian White Bean and Pancetta Soup
  • PREP TIME
    20 mins
  • COOK TIME
    45 mins
  • TOTAL TIME
    1 hrs 5 mins
  • SERVING
    8 People
  • VIEWS
    136

A hearty and comforting soup reminiscent of minestrone, yet distinguished by its vibrant flavors and creamy texture, all without the acidity of tomatoes. A true Italian classic, perfect for a chilly evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    80 g
  • Cholesterol
    14 mg
  • Fiber
    14 g
  • Protein
    26 g
  • Saturated Fat
    4 g
  • Sodium
    785 mg
  • Sugar
    3 g
  • Fat
    18 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 10 mins In a large, heavy-bottomed pot (8-quart or larger), sauté the diced pancetta in olive oil over medium heat until crisp and golden brown. This should take about 8-10 minutes. The rendered fat will add incredible depth of flavor to the soup.

Image Step 02
02 Step

Recipe View 5 mins Add the chopped red onion and celery to the pot and cook, stirring occasionally, until the onion is softened and translucent, approximately 5 minutes. Be careful not to brown the vegetables.

Image Step 03
03 Step

Recipe View 1 mins Sprinkle the chopped fresh sage, 1 teaspoon of sea salt, and 1 teaspoon of freshly ground black pepper over the onion and celery mixture. Stir to combine, allowing the herbs to release their fragrant oils, about 1 minute.

Image Step 04
04 Step

Recipe View 30 mins Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 30 minutes, allowing the flavors to meld together.

Image Step 05
05 Step

Recipe View 10 mins While the soup simmers, cook the seashell pasta in a separate pot with 4 quarts of boiling water and 1 teaspoon of sea salt until al dente, about 8-10 minutes. Drain the pasta thoroughly and set aside.

Image Step 06
06 Step

Recipe View 10 mins After the soup has simmered for 30 minutes, stir in the drained and rinsed cannellini beans. Continue to simmer for another 10 minutes to allow the beans to heat through and absorb the flavors of the broth.

Image Step 07
07 Step

Recipe View 2 mins Add the cooked seashell pasta and the finely chopped fresh parsley to the soup. Stir gently to combine and heat through, about 2 minutes.

Image Step 08
08 Step

Recipe View 1 mins Serve the soup hot, garnished with freshly grated Parmesan cheese, if desired. A drizzle of high-quality olive oil can also enhance the flavor.

For a vegetarian version, omit the pancetta and use vegetable broth instead of chicken stock. Consider adding a touch of smoked paprika to mimic the smoky flavor of the pancetta.
If you prefer a thicker soup, you can blend about 2 cups of the soup with an immersion blender before adding the pasta. This will create a creamier texture.
Cannellini beans can vary in texture. If yours seem particularly firm, you can simmer them for a longer period to soften them further.
This soup is even better the next day! The flavors deepen and meld together beautifully after sitting in the refrigerator overnight.

Larue Hane

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 45 Ratings)
Total Reviews: (4)
  • Lorena Stehr

    I added a pinch of red pepper flakes for a little heat, and it was perfect.

  • Damian Powlowski

    I made this soup vegetarian and it was still delicious. The sage really makes the dish!

  • Lucie Kassulke

    The instructions were clear and easy to follow. This will definitely be a regular in our house.

  • Darby Hauck

    This soup is amazing! So flavorful and easy to make. My family loved it!

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