White Bean Soup

This white bean soup is really hearty…perfect for a cold winter day.  The creaminess of the beans, paired with the flavors of pancetta and basil pesto really makes this simple dish a treat.  I like to serve this soup with garlic crostini.  Any small pasta, like ditalini, can be added to this soup if desired.


3-15oz. Cans Cannellini Beans

½ Cup Extra Virgin Olive Oil

4 oz. Pancetta, Diced

1 Medium Onion, Chopped

4 Cloves Garlic, Sliced

½ Cup Basil Pesto, Homemade or Purchased

3 Cups Beef Broth

Salt & Pepper to Taste & ½ Cup Parmesan Cheese, Grated



Place 2 cans of the cannellini beans, undrained, in a blender.  Puree until smooth, and pour in a large bowl.  Drain the liquid from the third can of cannellini beans and pour the beans in the bowl with the pureed beans.  Separately, in a large skillet, heat ¼ cup of the olive oil and sauté the pancetta until lightly browned, approx. 4 minutes.  Add the onion and sauté for 3 minutes.  Add the garlic and basil pesto, and sauté an additional minute.  Return the bean mixture to the pan.  Add the remaining ¼ cup of olive oil, along with the beef broth.  Bring to a boil and lower heat to a simmer for approx. 10 minutes.  Season to taste with salt and pepper.  Serve with grated parmesan cheese.



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