This soup is a favorite at our house! I actually can’t believe I’ve never shared the recipe. It is one of my go-to’s and I often make it for company. Two years ago we had this soup for Christmas Eve dinner and it was a hit. It is so flavorful and seems fancy! I love the combination of artichokes, beans, flavorful broth and crispy pancetta. This soup is also healthy and super simple to make. I love serving it with gluten-free bread and a big green salad.
When I make my favorite soups, I like making an extra large batch and freezing some for a quick, healthy meal later. I’ve been doing big batches of things a lot more lately. I know this isn’t a novel concept, but I didn’t do much freezer cooking in the past. It just makes so much sense to cook once, and have meals ready to go for later! When you’re trying to eat healthy, real food having something on hand is a lifesaver. You can also make a double batch of the breadsticks and freeze them for later.
When I freeze the soup, I pour it into quart-sized mason jars but am careful not to fill it all the way so there is room for the soup to freeze. I cool it in the refrigerator completely before transferring it to the freezer. I also like using these plastic, screw-on lids for mason jars when I store things in the freezer. Homemade chicken stock is always the best for flavor and health reasons, but any chicken stock/broth works great in this recipe!
Try this Vegan Vegetable Soup for another tasty option!
What should you make for DINNER TONIGHT?
Check out my Gluten-Free Tried-and-True Dinner Recipes!
White Bean Soup
- 1 tablespoon olive oil
- 4 ounces diced pancetta
- 4 carrots, peeled and chopped
- 3 stalks celery, chopped
- 1 onion, diced
- 1/4 tsp salt & pepper
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 1 bay leaf
- 5-6 cups chicken stock
- 2 15 oz cans cannelini beans, drained and well-rinsed
- 12 ounces frozen artichoke hearts, defrosted and chopped into small pieces
- 1/2 cup fresh basil, chopped
- In a large dutch oven, heat the olive oil over medium-high heat. Add the pancetta and cook until browned and crisp, about 6-8 minutes.
- Using a slotted spoon, remove the pancetta and place it on a paper towel lined plate to drain. Add the carrots, celery, onion, and a pinch of salt/pepper to the pan. Cook over medium heat until softened, 8-10 minutes.
- Add the garlic and tomato paste to the pan and cook until fragrant, about 30 seconds. Add the thyme, bay leaf, and chicken stock. Bring to a boil then reduce to a simmer. Simmer for 10 minutes.
- Add the drained beans and artichoke hearts and cook for another 10-15 minutes. Before serving stir in the fresh basil. Serve topped with the reserved pancetta. Enjoy!