Apple Country Smokey White Bean Soup

Apple Country Smokey White Bean Soup

A comforting Fall/Winter soup. Cook up a pot on a snow day and serve in chili bowl or do what we did: load it up in a Thermos for a day of apple picking!
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Prep Time 15 minutes
Cook Time 1 hour
Course Picnic, Soup
Cuisine American
Servings 6


  • 2 tbsp Extra virgin olive oil
  • ¼ lb Pancetta cut into cubes (a good smoky bacon is also a good option)
  • 1 yellow onion chopped
  • 2 minced garlic cloves
  • 1 14 oz can white kidney beans, or cannelloni beans don't use those nasty little pinkish-white beans
  • 6 sprigs of fresh parsley chopped
  • 2 sprigs fresh thyme chopped
  • 1 sprig rosemary chopped
  • ½ cup white wine No white on hand? Red will work too.
  • 1 14 oz can crushed or petite dice tomatoes
  • 6 cups chicken stock
  • ½ cup Small dried pasta or broken spaghetti noodles
  • salt/pepper to taste check sodium content on chicken stock before deciding on salt. Sodium content may vary.


  • In a Dutch oven, heat olive oil, then add the pancetta and onion
  • Sautee for 10 minutes
  • add garlic and continue cooking 1 minute
  • add the beans, chopped herbs, salt and pepper
  • Cook 2 minutes, then add wine and cook until reduced
  • add tomatoes, then chicken stock
  • Add the dried pasta
  • Simmer 30 minutes
  • Taste test and adjust salt and pepper


Serving Suggestions:

  • Picnic:  Condition the Thermos by filling it with boiling water and let sit for 5 minutes. Pour out the water and pour in the hot soup. 
  • At the table:  Garnish with parmesan cheese, more fresh parsley, and a sprinkle of fresh ground pepper.
Keyword bacon, white beans
Tried this recipe?Let us know how it was!

1 comment

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