Italian White Bean and Pancetta Soup Recipe - Allrecipes.com
Italian White Bean and Pancetta Soup Recipe
  • READY IN ABOUT hrs

Italian White Bean and Pancetta Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    45 mins
  • READY IN

    1 hr 5 mins

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.
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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 More Reviews

Most Helpful Positive Review
Oct 16, 2006

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. Whole wheat pasta optional. (but makes a complete protein). Try adding fresh rosemary for a tuscan twist!

 
Most Helpful Critical Review
Oct 24, 2005

Just ok....Not my favorite...I only used 2 cans of white beans and thought that it was way too much. The pancetta was kinda of like soggy bacon once it was added with the broth. The flavor was ok...I thought it was a bit greasy tasting. Probably wont make again.

 
Dec 11, 2003

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 separately. My husband and I thought it was great and it tasted even better the next day!

 
Apr 04, 2006

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 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!

 
Mar 17, 2010

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 small), and I used two cans of canelli and one can of great northern beans as thats what I had. I did not use salt but added garlic salt instead. And half way through simmering I took about 3 cups of beans/onions, etc and blended to achieve a thicker soup. It wasnt thick enough so I simmered with the lid off for a bit. Holy Cow this is good soup!

 
Nov 16, 2007

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 too much in it. I also added some cumin for a background flavor. I skipped the pasta and instead cooked one finely diced large potato in the soup. I put about half the solids into the blender afterwards to get the right texture. I think next time I'll use bacon instead of pancetta, use commercial stock, and add a couple of dry bay leaves. I made this in the slow cooker and was looking forward to coming home to this soup all day.

 
Feb 02, 2004

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

 
Dec 25, 2004

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 bacon if you can't find it) and I'll make again. I also used macaroni because that's what I had on hand and I just added it the last ten minutes of cooking, without boiling it in another pan. Thanks for sharing! Merry Christmas everyone!!!!

 

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Nutrition

  • Calories
  • 571 kcal
  • 29%
  • Carbohydrates
  • 79.6 g
  • 26%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 14.4 g
  • 58%
  • Protein
  • 25.9 g
  • 52%
  • Sodium
  • 785 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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