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

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

How to Make It

Step 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.

Step 2

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

Ratings & Reviews

Yum yum

July 30, 2017
Love this soup! It's one of our go-to favorites. Instead of adding water I use all chicken broth (low fat, low salt). I also add diced carrots (about a half cup). I used to substitute bacon for the pan extra, but now I take low fat turkey kielbasa, dice it, brown it separately (no oil needed) and add that to the soup about a minute before the soup is done. I never skip the gremolata because it really makes the soup go from bland to great... (though I don't bother with the parsley if I don't have it on hand) As I am a garlic lover I double the garlic tooThis soup is fast, healthy, filling, and delicious! 

July 30, 2017
That should be pancetta, not pan extra

AdrianaT's Review

January 10, 2010
We made this soup today for the second time. I think its fabulous. The first time we made we used dried beans that we had cooked and we had hanging out in the freezer. But today, we made them with canned beans as the recipe directs and I still though the flavor was great. I agree that it is a tight four servings. If you are making this as your entree then it is really a recipe for two. You must absolutely make the gremolata-- it completes the dish and worth the extra few minutes.

dzhennifer99's Review

November 04, 2009
this was incredibly easy and quite tasty. the gremolata added a really wonderful freshness to the soup - i actually doubled that part of the recipe so that i could use extra. also, this is a TIGHT four servings. if people are hungry, i think it's closer to three.

Huntsgirl's Review

November 19, 2009
Made this for the family with biscuits. Didn't have pancetta so subbed 1/2 pound of bacon chopped up. I guess that takes it out of the light recipe category. I made 1 and 1/2 recipes and it was a good solid six serving for hungry people with a smidge left over. Really easy to make.

phoov23's Review

November 29, 2010
I made some minor changes according to my pantry, but it was extremely good and well worth making,again! I used all chicken broth-two cans of low sodium, no fat broth and skipped the H2O. And I had to sub bacon for the pancetta. I also cooked it a little longer as I was not done with making the salad. That might help as the bay leaf was nicely imbued. (Maybe twenty minutes.) This would have been good without the gremolata, but it is outstanding with! I don't think I would even bother if I didn't have everything on hand for the gremolata. It's that good.

Purduekel's Review

January 04, 2010
Very mediocre. Very quick to assemble, but quite bland. I added a bit of pepper at the dinner table which helped, but still not fabulous. Will not make again, there are much more flavorful soups out there.

LyndaJackson's Review

December 15, 2013
I successfully made this dish with great northern beans drained added bacon with the pancetta. This dish was so delicious I added it over a bed of rice and topped with the gremolata. Fabulous Bon a Pite!

joannek's Review

November 04, 2012
Loved this soup, with only small modifications, I added a dash of crushed red pepper while cooking the pancetta, added a bit more broth, and--like others noted--let it simmer a bit longer. Finally, I removed one cup of the soup and puréed with an immersion blender, then returned the puréed mixture to the soup. Pureeing just a little bit imparted a nice creaminess to the soup.

SleepyInIL's Review

November 11, 2014
Quick, easy, tasty!