White Bean Soup with Bay and Pancetta
Warm, cozy, and brimming with flavor, this White Bean Soup with Bay and Pancetta is the ultimate comfort food for any occasion. This rustic one-pot recipe combines the creamy richness of white beans with the aromatic depth of bay leaves and fresh thyme, creating a hearty soup that feels both indulgent and wholesome. Crispy pancetta adds a smoky, savory note, while bright lemon juice and a sprinkle of fresh parsley elevate each bite with a pop of freshness. Perfectly thickened with a quick blend, this soup strikes the ideal balance between velvety smoothness and chunky texture. Ready in just under an hour, it’s an easy, satisfying meal for weeknight dinners or cozy gatherings. Pair with a crusty loaf of bread for a complete and nourishing experience. Keywords: white bean soup, pancetta recipe, hearty soup with bay, comforting soup, easy weeknight soup.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 4 ounces Pancetta, diced
- 1 large Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 cloves Garlic cloves, minced
- 3 cups Canned white beans, drained and rinsed
- 5 cups Chicken or vegetable stock
- 2 Bay leaves
- 2 Fresh thyme sprigs
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced pancetta and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the white beans, chicken or vegetable stock, bay leaves, and thyme to the pot. Stir to combine.
Season with salt and black pepper. Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 minutes.
Remove the bay leaves and thyme sprigs from the pot.
Using an immersion blender, blend the soup slightly to thicken, leaving some beans whole for texture. Alternatively, transfer 1 to 2 cups of the soup to a blender, puree, and return to the pot.
Stir in the lemon juice, and adjust seasoning with additional salt and pepper if needed.
Serve hot, garnished with crispy pancetta and fresh parsley.
Nutrition Facts
Calories |
1555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 9377 mg | 408% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 21.5 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 579 mg | 45% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 3894 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
