Italian White Bean and Pancetta Soup

PROS

This soup is hearty, filling, and perfect for a cold day.

The beans provide a good source of fiber, folate, and iron.

The pancetta adds a savory, meaty flavor to the soup.

CONS

This soup does contain quite a bit of sodium, so it may not be suitable for those on a low sodium diet.

It does also contain a fair amount of fat from the pancetta and olive oil.

HEALTH & BENEFITS

The beans in this soup are a good source of fiber, which can aid in digestion and promote feelings of fullness.
They are also a good source of folate, which is important for a healthy pregnancy and may help reduce the risk of certain cancers.
The vitamin C in the vegetable components of this soup can also help boost the immune system.

	6 ounces pancetta bacon , finely diced
	1/4 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 cans cannellini beans , drained and rinsed
	2 cups seashell pasta
	1 teaspoon salt
	2 tablespoons finely chopped fresh parsley

1.	Heat a large pot over medium heat. Add in the pancetta and cook until browned and crispy, around 5 minutes.
2.	Add in the olive oil, onion, celery, sage, salt, and pepper. Cook for around 10 minutes, stirring occasionally, until the vegetables are softened.
3.	Pour in the chicken stock and add in the cannellini beans. Bring the soup to a boil and then reduce the heat to low and let it simmer for 30 minutes.
4.	In a separate pot, cook the seashell pasta according to package instructions. Once cooked, strain the pasta and add it to the soup. Add in the parsley, salt, and pepper to taste.

Italian White Bean and Pancetta Soup

Homemade Italian White Bean and Pancetta Soup recipe

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