Italian Bean Soup with Pancetta

Italian Bean Soup with Pancetta


51 people made this

I make this soup when I need something really hearty and warming. My version has pancetta, beans and sage.


Serves: 8 

  • 175g pancetta, cubed
  • 4 tablespoons olive oil
  • 1 large red onion, chopped
  • 3 stalks celery, chopped
  • small handful chopped fresh sage
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 6 cups (1 1/2 litres) chicken stock
  • 5 (400g) tins cannellini beans, drained and rinsed
  • 250g small pasta
  • handful minced fresh parsley

Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

  1. In an 8 litre pot, saute pancetta in olive oil until soft. Add onion and celery; saute, stirring, for about 5 minutes. Stir in sage, 1 teaspoon salt and black pepper. Add chicken stock, cover and bring to the boil. Add beans and pasta, cover and simmer for 30 minutes.
  2. Stir in minced parsley before serving, and sprinkle with grated Pecorino or Parmesan cheese if desired.

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