Description
Hearty Italian 16-Bean Soup with Pancetta & Pasta is the ultimate comfort dish for chilly evenings or gatherings. This rich and savory soup features a delightful medley of 16 beans, crispy pancetta, and tender small pasta, all simmered to perfection in a flavorful broth. Packed with nutrients and bursting with taste, this soup not only warms your soul but also satisfies hunger with every hearty spoonful. Easy to prepare in just under an hour, it’s perfect for weeknight dinners or as a crowd-pleasing centerpiece at potlucks. Serve it with crusty bread and a sprinkle of fresh herbs for an inviting meal that everyone will love.
Ingredients
Scale
- 2 tbsp extra virgin olive oil
- 1 large onion, diced
- 6 oz pancetta, cubed
- 1 (16 oz) package Goya 16 Bean Soup Blend
- 4–6 cups chicken broth
- 1 cup dry red wine
- 1 (28 oz) can crushed San Marzano tomatoes
- 1 cup small pasta (ditalini or tubettini)
- Fresh basil leaves for garnish
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté the onion until translucent (about 5 minutes).
- Add minced garlic and cook for another minute.
- Stir in pancetta and cook until crispy (5–7 minutes).
- Add the bean blend and chicken broth; toss in a bay leaf.
- Pour in red wine; simmer for one minute.
- Stir in crushed tomatoes, smoked paprika, salt, and pepper; bring to a simmer.
- Cover and let simmer for 30 minutes until beans are tender.
- Add pasta and cook uncovered for about 10 minutes or until al dente.
- Remove bay leaf; stir in red wine vinegar and cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 20mg