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.

No additional tips available.

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

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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.

White Beans, Pancetta, and Pasta

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