*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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!
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!
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!
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!
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.
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!!!!
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!
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.
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