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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Tips

If pancetta is unavailable, use lean bacon instead. You may also use 1 teaspoon crumbled dried sage in place of the fresh sage.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

571.5 calories; 25.9 g protein; 79.6 g carbohydrates; 14.3 mg cholesterol; 784.7 mg sodium. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/16/2006
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! Read More
(36)

Most helpful critical review

Rating: 3 stars
10/24/2005
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. Read More
45 Ratings
  • 5 star values: 27
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/16/2006
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! Read More
(36)
Rating: 5 stars
10/16/2006
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! Read More
(36)
Rating: 5 stars
12/11/2003
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! Read More
(23)
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Rating: 5 stars
04/04/2006
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! Read More
(18)
Rating: 5 stars
03/17/2010
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! Read More
(14)
Rating: 4 stars
11/16/2007
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. Read More
(11)
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Rating: 5 stars
02/02/2004
Very tasty. Added a litle white wine (1/3 cup) with the pancetta and oilive oil and reduced. Will definetly make again. Read More
(10)
Rating: 4 stars
12/25/2004
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!!!! Read More
(7)
Rating: 4 stars
10/29/2009
4 stars only because I didn't follow the recipe as written but I like the version I made. I skipped the pasta and celery and used regular yellow onion as that's all I had on hand. Instead I added diced red potatoes carrots and chicken (hubby needed more for dinner) and I only had half a can of chicken broth left so I added water and the drippings from the baked chicken (20min on 400) and sea salt. WOW! We ate this wonderful dish with cornbread and followed up with a lowfat pear crisp. One of the best fall meals. This one is a keeper! Read More
(6)
Rating: 4 stars
01/27/2008
Perfect healthy soup for a cold night. I added 1 cup of chopped carrots with the onion and celery and then 6 cups of chopped escarole with the beans. Was a bit heartier with the extra veggies. Read More
(6)
Rating: 3 stars
10/24/2005
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. Read More