White Bean Soup with Gremolata

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.

Yield: 4 servings (serving size: 1 1/2 cups soup and about 1 1/2 teaspoons gremolata)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 227
  • Fat: 7.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 9.8g
  • Carbohydrate: 28.7g
  • Fiber: 7.7g
  • Cholesterol: 10mg
  • Iron: 2.6mg
  • Sodium: 710mg
  • Calcium: 75mg

Ingredients

  • Soup:
  • 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
  • Gremolata:
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons grated lemon rind
  • 1 teaspoon minced garlic

Preparation

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