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    You are in: Home / Italian / White Bean and Pancetta Soup Recipe
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    White Bean and Pancetta Soup

    Total Time:

    Prep Time:

    Cook Time:

    7 hrs

    30 mins

    6 hrs 30 mins

    DrGaellon's Note:

    Like a minestrone, but without tomatoes. Adapted from a recipe by Marbalet at allrecipes.com.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a skillet, heat oil until it shimmers. Add pancetta and saute until browned. Remove pancetta with a slotted spoon and transfer directly to a crockpot.
    2. 2
      Saute onion, celery, carrot and garlic until soft and onion is translucent. Transfer vegetables to crockpot and deglaze skillet with white wine. Pour wine into crockpot. Add herbs, salt, pepper, chicken broth, and beans. Cook on low 4-6 hours, or on high 2-3 hours. Puree about 1/3 of the soup in a blender then return it to the pot, or run an immersion blender in the soup until the desired thickness is achieved.
    3. 3
      Add escarole and pasta and cook another 30-40 minutes on high (if you have been cooking on low up to this point, be sure to turn it up), until pasta is al dente. Stir in parsley at the last minute.

    Ratings & Reviews:

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    Nutritional Facts for White Bean and Pancetta Soup

    Serving Size: 1 (577 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 551.7
     
    Calories from Fat 34
    19%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.8 g
    4%
    Cholesterol 0.0 mg
    0%
    Sodium 101.3 mg
    4%
    Total Carbohydrate 96.8 g
    32%
    Dietary Fiber 20.2 g
    80%
    Sugars 3.6 g
    14%
    Protein 34.5 g
    69%

    The following items or measurements are not included:

    pancetta

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