Thursday, December 3, 2009


This is a super fast and easy Mediterranean soup with the great taste of the region's vivid flavors. This recipe is by Ivy Manning from Cooking Light Cookbook. This is a very healthy soup that only contains 227 calories per serving. I love this soup especially now in the cold weather and eat with no guilt as the Holidays is coming soon.



2 tsp olive oil
1/2 cup finely chopped pancetta
1 cup prechopped onion
1/2 cup prechopped celery
2 tsp minced garlic
2 cups fat-free, less sodium chicken broth
1/2 cup water
1/4 tsp black pepper
2 (19-ounce) cans cannellini beans, rinsed and drained
1 bay leaf


1 tbsp chopped fresh flat leaves parsley
2 tsp grated lemon grind
1 tsp minced garlic


1. To prepare Soup, heat oil in a large saucepan over medium-high heat. Add pancetta; saute 2 minutes. Stir in onion, celery and 2 tsp garlic; saute 3 minutes or until almost tender.

2. Stir in the chicken broth, water, black pepper, cannellini beans and bay leaf. Bring to a boil; reduce the heat, and simmer for about 8 minutes, stirring occasionally.

3. To prepare the Gremolata, combine parsley, grated lemon and garlic in a small bowl and mix it well.

4. Scoop 1 1/2 cup of the soup in a serving bowl and sprinkle 1 1/2 tsp of gremolata over the soup and serve.


Lia Chen said...

Delicious soup ... thanks for sharing the recipe, it's great!

Anonymous said...

I just recently started using gremolata on different things and it's just amazing how it can perk up what would normally be ho-hum. Nice use of it here.

Mother Rimmy said...

I agree. Gremolata really does make a dish so fresh. Your recipe sounds terrific.

Family Cuisine Food And Recipe said...

Thank you for sharing. Cheers!

rose said...

I have never tried white bean soup with gremolata.I always taste something new and different types of soups and I think this is the perfect new.Thank you for this soup recipe.

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