15 Bean Soup with Pancetta and Basil is a rich, flavorful vegetable broth with a variety of creamy beans, pancetta, and lots of fresh basil. Topped with pecorino cheese shavings, every sip of this soup is creamy, comforting, and absolutely delicious! This is a perfectly hearty and filling meal for those meatless nights with a ton of flavor!
The cooler weather and the soup season is here, and what better way to make a new and hearty delicious soup like this one!
For this recipe, you will need ONE package of dried 15 Bean Soup mix, a few fresh vegetables, fresh basil, a package of chopped pancetta, and vegetable broth.
This 15 Bean Soup with Pancetta and Basil is very easy to make.
While the soup simmers, the beans will practically melt and the broth will thicken.
The rich broth and beans will slowly soak up the flavors of the pancetta and fresh basil, creating a wonderful aromatic and savory mix.
Trust me, it’s SO good, and SO tasty!! …You’ll want to keep this recipe on rotation.
Ingredients for 15 Bean Soup: ( your shopping list) …plus links to Amazon.
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1 bag (20 ounces) Hurst’s 15 Bean Soup
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organic olive oil
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diced or chopped pancetta
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1 large onion
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garlic clove
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vegetable broth
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organic chili powder
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1 can (14.5ounce) crushed tomatoes
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bunch of fresh basil
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1 rind of Parmigiano-Reggiano cheese
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shavings of Locatelli Pecorino cheese
The package of 15 Bean Soup contains a variety of dried beans, peas, and lentils.
Plus, inside every package comes with a seasoning packet of ham flavoring, but I didn’t use it. I prefer to flavoring my broth with natural ingredients, such as fresh herbs, seasonings, and real bacon.
Easy Steps to Make this Soup!
1. First, place the beans into a pot filled with water and allow them to soak for about 6 to 8 hours. You can do this overnight or in the early morning. For quicker results, you can also boil the beans in the water on the stovetop for at least 1 hour.
2. Next, saute and cook the pancetta, onions, and garlic together until the pancetta is fully cooked and crispy.
3. Rinse and drain those gorgeous beans under cold running water.
4. Then add the beans into the pancetta mixture along with water and vegetable broth and simmer for one hour. After an hour, the tomatoes, chili powder, and lots of fresh basil go in.
5. Here is where you can toss in one Parmigiano-Reggiano rind. Simmer the soup for an additional 20 minutes. Then serve with a few shavings of pecorino cheese on top.
The key flavors in my soup are the Italian pancetta and fresh basil. Pancetta is definitely the one ingredient that made a huge difference in flavor!
So don’t leave it out. Best of all, it comes already chopped, which is a time-saver.
Plus, the addition of fresh basil always enhances the flavor of any broth, and adding it to this creamy bean soup worked beautifully!
My family noticed the smoky flavors from bacon and said it gave this soup the “wow” factor!
That’s not all!
If you follow 2SR then you’ll know I like to toss in 1 Parmesan cheese rind just before the soup finishes simmering for additional flavor!
The parmesan rind will melt into the broth while it helps thicken the broth, making it richer, creamier, and more flavorful.
Cook’s Notes and Tips:
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Most gourmet shops will sell the Parmesan cheese rinds in their gourmet cheese section. If you don’t see any, you can ask someone behind the counter.
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Also, I like to save my Parmesan rinds in the freezer. This way I always have them on hand and ready to use in soups, stews, and even sauces for extra flavor. You only need to remember to fish out and discard the rind before serving.
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I also prefer to stock my freezer with packages of chopped pancetta. Keep in mind, if you don’t have pancetta, you can flavor this 15 Bean Soup with ham, ham hocks, or even smoked sausage.
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You can make this soup in your Cuisinart Slow Cooker or even with your new Instant Pot. And lastly, this soup freezes perfectly.
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For convenience, if you’re lucky to live nearby a Whole Foods market, and they deliver, you can order all the ingredients needed for this soup and have them delivered right to your door.
This 15 Bean Soup with Pancetta and Basil turned out so good and so satisfying, you don’t need to serve it with anything else, except maybe some thin crackers or crusty bread.
ENJOY!!
… Thanks for Pinning!
Finally, More Delicious BEAN SOUPS for you!
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Creamy Black Bean Soup it’s super easy, dairy-free, and creamy delicious!
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Baby Lima Bean Soup is an Italian recipe, and it won’t disappoint.
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Roasted Garlic Parsnip and White Bean Soup, all the veggies are roasted in one pan and then blended with beans and broth for another creamy, and dairy-free soup!
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Black Bean and Rice Soup is one of our all-time favorites.
Yield: 12 to 14
15 Bean Soup with Pancetta and Basil

15 Bean Soup with Pancetta and Basil is a delicious bean soup loaded with a variety of 15 different dried beans, and simmered with pancetta, onions, garlic, tomatoes and fresh basil into a rich and flavorful soup. Then topped with pecorino cheese shavings to give it a punch more flavor.
Prep Time
10 minutes
Cook Time
1 hour 20 minutes
Total Time
1 hour 30 minutes
Ingredients
- 1 bag (20 ounce) Hurst's 15 Bean Soup
- 1 Tbsp. organic olive oil
- 4 ounces chopped pancetta
- 1 large onion- diced
- 1 large garlic clove- minced
- 6 cups water
- 2 cups vegetable broth
- 1 tsp. chili powder
- 1 can (14.5ounce) crushed tomatoes
- 1 tsp. salt
- 1/4 cup of chopped fresh basil
- 1 rind (about 2-inch piece) of Parmigiano-Reggiano cheese
- fresh cracked pepper to taste
- shavings of pecorino cheese
Instructions
- Place beans into a large bowl or pot and add 8 cups of water. Allow beans to soak for 6 to 8 hours. After soaking, drain and give the beans a quick rinse under cold water. Set aside.
- In a large soup pot, heat olive oil over medium heat and add pancetta, onions and garlic. Cook until the pancetta is fully cooked, occasionally stirring, about 5 minutes.
- Add the rinsed beans, water and vegetable broth. Cover and bring to a boil, then reduce heat and simmer (with a low boil) covered for 1 hour. Stir occasionally.
- After 1 hour, add the tomatoes, chili powder, salt and fresh basil and stir to blend into the soup. Toss in one Parmesan rind. Cover and continue to simmer for additional 15 to 20 minutes. The soup should be thick and creamy. Turn off heat. Season with fresh cracked pepper to taste.
- Discard the Parmesan rind before serving. Ladle soup into bowls, garnish with fresh chopped basil or parsley and top with shavings of pecorino cheese. Serve warm.
- Serves 12 to 14
That’s it friends… If you have any questions, ask away!
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HAPPY COOKING! ๐
Thanks for stopping by!
Anna and Liz
14 Comments
Abbe@This is How I Cook
October 21, 2020 at 1:21 pmGood to see this on repeat! I love this soup!
by Anna and Liz
October 22, 2020 at 10:35 amthanks Abbe! Have a great weekend!
Moriaelini
December 3, 2018 at 4:58 pmI had a package of 9 bean soup mix, no seasoning packet, so this recipe was perfect for me. I am making it right now in my instant pot.
by Anna and Liz
December 4, 2018 at 10:38 amHi that is so great! Welcome and thanks for visiting our blog. Please let us know how the soup turns out – it happens to be our favorite!
Abbe@This is How I Cook
January 30, 2018 at 3:52 pmThat’s so funny! I buy Hurst’s every time I want bean soup. Now I want it! But I have a packkge in the pantry!
by Anna and Liz
January 31, 2018 at 4:06 pmGlad to hear Abbe! Have a great week!
Sandra
January 30, 2018 at 3:12 pmThank you for another wonderful sounding soup recipe! Though I’ve never seen those packets of mixed beans over here!
by Anna and Liz
January 31, 2018 at 4:02 pmThank you Sandra! If you can’t find the mixed beans, I provided a link on this page under “the ingredients you will need” and it’s linked to Amazon where you can get them.
annaliz
March 11, 2017 at 3:03 amWe are too! The cold weather is hitting the entire east coast as well. I think will make a pot of soup this weekend! Have a great weekend and thank you Sue!
SavoringTime in the Kitchen
March 10, 2017 at 10:59 pmWe're in for a chilly week here and your soup looks so warm and welcoming not to mention delicious! Have a great weekend!
All That I'm Eating
March 4, 2017 at 3:54 pmThat's a lot of different beans! I bet this is such a hearty and filling soup.
annaliz
March 4, 2017 at 4:57 pmThank you Caroline! And welcome to our blog- it's so nice to meet you! It is one of those healthy dried bean packages that really make this soup so hearty and filling- you have to try it!
Sue/the view from great island
March 4, 2017 at 3:29 amI LOVE those multi bean soup packs ~ and I have at least 3 Parm rinds in my cheese drawer :))
annaliz
March 4, 2017 at 3:46 pmThanks Sue! Those multi bean packages really make our lives easier. We need to get more of them into our pantry. Have a great weekend.