Italian Bean Soup with Pancetta

    Italian Bean Soup with Pancetta

    Recipe Picture:Italian Bean Soup with Pancetta
    3

    Italian Bean Soup with Pancetta

    (47)
    50min


    51 people made this

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

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (47)

    Reviews in English (39)

    by
    35

    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!  -  16 Oct 2006  (Review from Allrecipes USA and Canada)

    by
    23

    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!  -  24 Oct 2000  (Review from Allrecipes USA and Canada)

    by
    17

    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!  -  04 Apr 2006  (Review from Allrecipes USA and Canada)

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