Hearty and delicious Italian white bean and pancetta soup

This Italian white bean and pancetta soup is the perfect comforting dish for a chilly day. Made with creamy white beans, smoky pancetta, and aromatic herbs, this soup is packed with flavor and will leave you feeling satisfied. It's a simple recipe that can be made in just under an hour, making it ideal for a weeknight meal. Serve with crusty bread and enjoy the taste of Italy in your own kitchen.

Ingredients

• 1 cup dried white beans
• 4 ounces pancetta, diced
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 4 cups chicken broth
• 1 can diced tomatoes
• Salt and pepper to taste
• Grated Parmesan cheese for serving
• Fresh parsley for garnish

Directions

1. Rinse the dried white beans under cold water and soak them overnight. Drain the beans and set aside.
2. In a large pot, cook the diced pancetta over medium heat until crispy. Remove the pancetta from the pot and set aside, leaving the rendered fat in the pot.
3. Add the chopped onions, carrots, celery, and minced garlic to the pot with the rendered pancetta fat. Cook until the vegetables are softened, about 5 minutes.
4. Add the soaked white beans, dried thyme, bay leaf, chicken broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes or until the beans are tender.
5. Remove the bay leaf from the soup and use a hand blender to partially puree the soup, leaving some beans whole for texture.
6. Season the soup with salt and pepper to taste. If desired, add more chicken broth or water to achieve your preferred consistency.
7. Ladle the soup into bowls, and garnish with crispy pancetta, grated Parmesan cheese, and fresh parsley.
8. Serve hot with crusty bread and enjoy!

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