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Pancetta, vegetable & white bean soup


  • Heat the oil in a large heavy-bottomed pot and gently saute the onion, carrots, celery and potatoes. Add the pancetta and toss well.
  • Then add the tomatoes, stock and seasonings. Cover and bring to the boil. Turn the heat down and gently simmer for about 20-25 mins until the vegies are tender, before adding the cannelini beans and pesto. Mix well, taste for seasoning and bring back to the boil.
  • Serve with parmesan sprinkled on top and good crusty bread on the side.


  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 2 large potatoes, diced
  • 8-12 slices of pancetta, diced
  • 2-3 cans diced tomatoes, drained a little
  • 1½ litres chicken stock
  • freshly ground salt & pepper
  • 2 cans cannelini beans, drained & rinsed well
  • 3 heaped tspn pesto
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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