White Bean Soup with Gremolata

Pancetta adds bold flavor to this smooth, savory soup. Pair with toast or a small green salad for a light and filling weeknight meal.

Yield: 4 servings (serving size: 1 1/2 cups soup and about 1 1/2 teaspoons gremolata)

Ingredients

• Soup:
• 2  teaspoons  olive oil
• 1/2  cup  finely chopped pancetta
• 1  cup  prechopped onion
• 1/2  cup  prechopped celery
• 2  teaspoons  minced garlic
• 2  cups  fat-free, less-sodium chicken broth
• 1/2  cup  water
• 1/4  teaspoon  black pepper
• 2  (19-ounce) cans cannellini beans, rinsed and drained
• 1  bay leaf
• 
  Gremolata:
• 1  tablespoon  chopped fresh parsley
• 2  teaspoons  grated lemon rind
• 1  teaspoon  minced garlic

Preparation

1. To prepare soup, heat oil in a large saucepan over medium-high heat. Add pancetta; sauté 2 minutes. Stir in onion, celery, and 2 teaspoons garlic; sauté 3 minutes or until almost tender. Stir in broth and next 4 ingredients (through bay leaf). Bring to a boil; reduce heat, and simmer 8 minutes, stirring occasionally.

2. To prepare gremolata, combine parsley, rind, and 1 teaspoon garlic. Sprinkle over soup.

Nutritional Information

Calories:

227

Fat:

7.6g (sat 2.4g,mono 3.2g,poly 1.4g)

Protein:

9.8g

Carbohydrate:

28.7g

Fiber:

7.7g

Cholesterol:

10mg

Iron:

2.6mg

Sodium:

710mg

Calcium:

75mg