Cannellini and Butter Bean Soup

Cannellini and Butter Bean Soup

November 29, 2016

This bean based soup packs a lot of fiber, advised for diverticulosis, and the pancetta adds another layer of flavor.


  • 1 Tablespoon
    olive oil
  • 3
    slices pancetta, chopped
  • 3
    garlic cloves, minced
  • 2
    medium onions, chopped
  • 28 Ounces
    cannellini beans, drained and rinsed
  • 28 Ounces
    butter (lima) beans, drained and rinsed
  • 2 Teaspoons
    thyme, fresh, chopped
  • 1 Tablespoon
    balsamic vinegar
  • 6 Cups
    vegetable stock


  1. In a large soup pot, heat olive oil over medium-high heat. Cook pancetta until crisp. Add garlic and onions. Cook until onions are tender, about 5 minutes. Stir in beans, thyme, vinegar and vegetable stock. Bring pot to a boil, reduce heat and simmer uncovered for 25 minutes. Serve.


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