Recipe courtesy of David Rocco

Cannellini and Pancetta Soup

  • Level: Easy
  • Total: 25 min
  • Prep: 5 min
  • Cook: 20 min
  • Yield: 2 to 4 servings
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1/4 cup/50 ml extra-virgin olive oil

2 cloves garlic, peeled and crushed

3 ounces/90 g pancetta, large diced

2 fresh chile peppers, chopped

1 (19-ounce/540 ml) can cannellini beans, drained and rinsed

Salt and freshly ground black pepper

1 to 2 cups/300 to 500 ml water


  1. In a saucepan, heat the extra-virgin olive oil. Saute the garlic and add the pancetta and cook for 2 minutes. Add the chile peppers and cannellini beans, and stir. Allow to cook for a few minutes and then add the salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes.

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