White Bean Soup with Gremolata

White Bean Soup with Gremolata Recipe
Photo: Randy Mayor; Styling: Kellie Gerber Kelley

Pancetta adds bold flavor to this smooth, savory soup. Pair with toast or a small green salad for a light and filling weeknight meal.


4 servings (serving size: 1 1/2 cups soup and about 1 1/2 teaspoons gremolata)

Recipe from

Cooking Light

Nutritional Information

Calories 227
Fat 7.6 g
Satfat 2.4 g
Monofat 3.2 g
Polyfat 1.4 g
Protein 9.8 g
Carbohydrate 28.7 g
Fiber 7.7 g
Cholesterol 10 mg
Iron 2.6 mg
Sodium 710 mg
Calcium 75 mg


2 teaspoons olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 teaspoons minced garlic
2 cups fat-free, less-sodium chicken broth
1/2 cup water
1/4 teaspoon black pepper
2 (19-ounce) cans cannellini beans, rinsed and drained
1 bay leaf
1 tablespoon chopped fresh parsley
2 teaspoons grated lemon rind
1 teaspoon minced garlic


1. To prepare soup, heat oil in a large saucepan over medium-high heat. Add pancetta; sauté 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; sauté 3 minutes or until almost tender. Stir in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.

2. To prepare gremolata, combine parsley, rind, and 1 teaspoon garlic. Sprinkle over soup.

Ivy Manning,

Cooking Light

November 2009
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