Easy White Bean Soup with Pancetta & Rosemary One Pot Recipe
This one pot recipe for white bean soup with pancetta and rosemary is a comforting and flavorful dish perfect for quick and hearty meals. The creamy cannellini beans, crisped pancetta, and fragrant rosemary combine in a velvety broth for an easy, delicious meal made entirely in a Dutch oven.
Equipment
- Dutch oven
Ingredients
- 2 tablespoons extra-virgin olive oil plus extra for serving
- 6 ounces pancetta chopped (substitute with bacon if preferred)
- 1 onion chopped fine
- 1 celery rib minced
- 1 carrot peeled and chopped fine
- 8 garlic cloves minced
- 1/2 teaspoon minced fresh rosemary
- Pinch of red pepper flakes
- 4 cups chicken or vegetable broth
- 4 15-ounce cans cannellini beans, including their liquid
- Grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a Dutch oven over medium heat until shimmering. Add pancetta and cook until rendered and crisp, about 5 to 7 minutes. Stir in onion, celery, and carrot; cook until softened, about 5 minutes. Stir in garlic, rosemary, and red pepper flakes; cook until fragrant, about 30 seconds.
- Stir in the broth and cannellini beans with their liquid, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the flavors meld, about 10 minutes. Season with salt and pepper to taste.
- Drizzle individual portions with extra olive oil and sprinkle with grated Parmesan cheese before serving. Pair with crusty bread or garlic toasts for an enhanced meal experience.
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