White Beans, Pancetta, and Pasta Recipe

Name: White Beans, Pancetta, and Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan); 1/3 pound pancetta, chopped; 1/2 teaspoon crushed red pepper flakes; 4 garlic cloves, crushed; 6 sprigs fresh thyme; 3 sprigs fresh rosemary; 2 carrots, chopped; 1 medium yellow onion, chopped; 2 celery ribs with greens, chopped; Salt and freshly ground black pepper; 1/2 cup dry white wine (a couple of glugs); 3 cups chopped fresh dandelion greens (1 small bunch); 1 head of escarole, chopped; 2 15-ounce cans small white beans or cannellini, drained; 1 15-ounce can diced tomatoes in juice, San Marzano variety if available; 6 cups chicken stock or broth; 2 cups penne pasta; Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

Servings: persons

3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan)
1/3 pound pancetta, chopped
1/2 teaspoon crushed red pepper flakes
4 garlic cloves, crushed
6 sprigs fresh thyme
3 sprigs fresh rosemary
2 carrots, chopped
1 medium yellow onion, chopped
2 celery ribs with greens, chopped
Salt and freshly ground black pepper
1/2 cup dry white wine (a couple of glugs)
3 cups chopped fresh dandelion greens (1 small bunch)
1 head of escarole, chopped
2 15-ounce cans small white beans or cannellini, drained
1 15-ounce can diced tomatoes in juice, San Marzano variety if available
6 cups chicken stock or broth
2 cups penne pasta
Grated Parmigiano-Reggiano or Romano cheese, to pass at the table

1
Heat a soup pot over medium-high heat.
2
Add the EVOO and the pancetta.
3
Cook the pancetta for 3 to 4 minutes, then add the red pepper flakes, garlic, and herb sprigs.
4
Add the vegetables as you chop: carrots, onions, and celery.
5
Season with salt and pepper and cook until the carrots begin to soften, 7 to 8 minutes.
6
Add the wine and deglaze the pan, scraping up any good bits.
7
Wilt in the greens and escarole in bunches.
8
Add the beans, tomatoes, and stock and place a lid on the pot, raise the heat, and bring to a boil.
9
Add the pasta and cook for 6 to 7 minutes, until cooked al dente.
10
Serve the very thick soup in shallow bowls with lots of cheese.

1411

kcal

Calories

Fat

146

Carbs

140

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil (EVOO) (3 times around the pan), 1/3 pound pancetta, chopped, 1/2 teaspoon crushed red pepper flakes, 4 garlic cloves, crushed, and more.

Yes, White Beans, Pancetta, and Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

White Beans, Pancetta, and Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions