Rating: 3.5 stars
11 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 5
  • 5 star values: 2

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

Ivy Manning
Recipe by Cooking Light November 2009

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Read the full recipe after the video.

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

227 calories; fat 7.6g; saturated fat 2.4g; mono fat 3.2g; poly fat 1.4g; protein 9.8g; carbohydrates 28.7g; fiber 7.7g; cholesterol 10mg; iron 2.6mg; sodium 710mg; calcium 75mg.
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