Cannelini and Pancetta Soup

Mangia: Cannellini & Pancetta Soup

Being in Tuscany, I’ve been feeling so inspired by the food. Walking around the open air market// Mercato Sant’Ambrogio (which is nearly a minute from my apartment), it is so easy to become captivated by the variety of fresh food available at your fingertips.

I had an idea I wanted to make this soup tonight for dinner, based off of David Rocco’s recipe. So I went to the market before class to get some fresh pepperoncini. I kindly asked the little old man at the stand for ‘due pepperoncini per favore’, when he started smiling and mumbling to himself. He handed me the peppers in a paper bag when I proceeded to hand him a few euro. He simply grabbed my hands with the biggest, most genuine smile, and told me “buona giornata bella”. He wouldn’t let me pay! I tried insisting but he just wouldn’t have it…it made my day. So sweet!!


  • 1/4 c. olive oil
  • 3 cloves garlic, peeled and diced
  • 3 oz. pancetta, diced
  • 2 fresh chili peppers
  • 1 can cannellini beans, drained and rinsed
  • salt and freshly ground black pepper
  • 2 cups of water

Cannelini and Pancetta Soup

In a saucepan, heat 1/4 cup of olive oil. Sautee pancetta until it starts to brown, then add garlic. Be sure the garlic does not burn, cook for 2 more minutes.

Add chili peppers and beans. Sautee for a few minutes and then add salt and pepper to taste. For a thicker soup, mash up 1/2 of the beans and add a little water. I added some diced potatoes I boiled previously at this point for a heartier soup, but that is your choice!

Simmer for 15 minutes. Serve with some toasted garlic ciabatta slices. It also goes nicely with a crisp white wine. 🙂

Buon appetito!

Screen shot 2013-12-29 at 9.54.53 PM


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s