How to Make Italian White Bean and Pancetta Soup - A Step-by-Step Guide

Italian cuisine is renowned for its diverse and flavorful dishes, and one of the most beloved staples of Italian cooking is soup. From comforting minestrone to rich and creamy zuppa toscana, Italian soups are a celebration of fresh, seasonal ingredients and traditional cooking methods. One such soup that perfectly embodies the essence of Italian cuisine is the Italian White Bean and Pancetta Soup.

This rustic and hearty soup is a delicious combination of creamy white beans, savory pan...

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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

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 8
  • Yield: 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.
  • Nutrition

    572 cal.

    • Total Fat: 18g
    • Saturated Fat: 4g
    • Cholesterol: 14mg
    • Sodium: 785mg
    • Total Carbohydrate: 80g
    • Dietary Fiber: 14g
    • Total Sugars: 3g
    • Protein: 26g
    • Vitamin C: 3mg
    • Calcium: 216mg
    • Iron: 9mg
    • Potassium: 1383mg