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Italian White Bean and Pancetta Soup

Rated as 4.51 out of 5 Stars

"This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese."
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1 h 5 m servings 571
Original recipe yields 8 servings


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  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.


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

Nutrition Facts

Per Serving: 571 calories; 17.7 79.6 25.9 14 785 Full nutrition

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Read all reviews 34
  1. 45 Ratings

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Most helpful positive review

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 l...

Most helpful critical review

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 o...

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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 l...

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 i...

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 ...

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 s...

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 ...

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

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 b...

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 ...

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.