White Bean Soup With Bay And Pancetta Recipes

WHITE BEAN SOUP WITH BAY AND PANCETTA

White Bean Soup With Bay and Pancetta image

Make and share this White Bean Soup With Bay and Pancetta recipe from Food.com.

Provided by JustJanS

Categories Beans

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
1 tablespoon butter
2 onions, chopped
1 teaspoon sea salt
2 bay leaves
3 (400 g) cans cannellini beans, drained
1 liter chicken stock (4 cups)
extra virgin olive oil
50 g pancetta, cut into thin strips, pan-fried to crisp

Steps:

Heat the oil and butter in a large saucepan over medium heat. Add the onion, salt and bay leaves-cook until the onion is softened.
Add the beans and stock, bring to the boil, then reduce the heat and simmer 10 minutes.
Remove the bay leaves and puree the soup (in a food processor or with a stick blender) until smooth.
Serve in soup bowls drizzled with olive oil and sprinkled with the crispy pancetta.

Nutrition Facts : Calories 616.6, Fat 13.8, SaturatedFat 3.9, Cholesterol 15.2, Sodium 984.3, Carbohydrate 89.8, Fiber 19.7, Sugar 7.4, Protein 36.1

ITALIAN WHITE BEAN AND PANCETTA SOUP

Italian White Bean and Pancetta Soup image

This soup is similar to a minestrone, but contains no tomatoes. Garnish with freshly grated cheese.

Provided by MARBALET

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 12

Ingredients

6 ounces pancetta bacon, finely diced
¼ cup olive oil
1 cup red onion, chopped
1 cup chopped celery
1 tablespoon chopped fresh sage
1 teaspoon salt
1 teaspoon ground black pepper
6 cups chicken stock
4 (19 ounce) cans cannellini beans, drained and rinsed
2 cups seashell pasta
1 teaspoon salt
2 tablespoons finely chopped fresh parsley

Steps:

In an 8-quart pot, saute pancetta in the olive oil until soft, about 10 minutes. Add onion and celery; cook and stir until the onion has softened and turned translucent, about 5 minutes. Sprinkle with sage, 1 teaspoon salt, and black pepper. Pour in the chicken stock, cover, and bring to a boil. Stir in the drained beans, cover, and reduce the heat to low. Simmer for 30 minutes.
Meanwhile, cook the pasta in 4 quarts boiling water with 1 teaspoon salt until al dente, about 10 minutes. Drain and add to the soup.
Stir in minced parsley before serving, and sprinkle with grated cheese.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 79.6 g, Cholesterol 14.3 mg, Fat 17.7 g, Fiber 14.4 g, Protein 25.9 g, SaturatedFat 4.4 g, Sodium 784.7 mg, Sugar 2.8 g

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