Cannellini and pancetta soup

David Rocco cooks up a hearty soup of cannellini beans and pancetta with a warming chilli dimension
By David Rocco
Cannellini and pancetta soup
  • Rating:
  • Serves: 2-4
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


  • 50 ml extra virgin olive oil
  • 2 garlic cloves, peeled and crushed
  • 90 g pancetta, largely diced
  • 2 fresh chillies, chopped
  • 540 g tin cannellini beans, drained and rinsed
  • 300-500 ml water


1. In a saucepan, heat the extra virgin olive oil. Sauté garlic and add the pancetta and cook for 2 minutes.

2. Add the chilli peppers and cannellini beans and stir. Allow to cook for a few minutes and then add salt and pepper.

3. For a thicker consistency mash up 1/3 of the beans and add the smaller quantity of water. Allow to simmer for 15 minutes.

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