Pancetta adds bold flavor to this smooth, savory soup. Pair with toast or a small green salad for a light and filling weeknight meal.
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
How to Make It
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.
To prepare gremolata, combine parsley, rind, and 1 teaspoon garlic. Sprinkle over soup.
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!
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.
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.
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.
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.
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.
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!
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.