Creamy celery soup with white beans and pancetta

September 14, 2013 (Last Updated: January 11, 2019)

Creamy celery soup with white beans and pancetta

Serves: 6
Cooking Time: 30 mins


  • 45ml (3 tbsp) olive oil
  • 50g butter
  • 1 large bulb of celery, approx 8 stalks, washed and finely sliced
  • 1 small onion, chopped
  • 2 garlic cloves, crushed
  • 200g block pancetta, cubed
  • 1 x 410g tin cannellini beans, drained and rinsed
  • 4 sprigs of fresh thyme, plus extra to serve
  • 1L (4 cups) good quality chicken stock
  • 500ml (2 cups) fresh cream
  • salt and freshly ground black pepper, to taste



Heat the oil and butter in a large stock pot over medium heat and sauté the celery and onion, about 5 – 8 minutes.


Add the garlic and pancetta and fry for a further minute.


Add the beans, thyme and stock and bring to the boil. Reduce the heat to a simmer and simmer for 20 minutes.


Add the cream, season and heat through.


Serve in warm bowls with plenty of crusty bread and garnish with fresh thyme.

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