White Bean Soup with Pancetta and Harissa

Wonderfully flavorful and delicious! A rainy day here makes me crave a tasty and warm soup! Our White Bean Soup is perfect to prepare ahead for mid-week meals or to dish up for a weekend lunch can. Omit the pancetta and you have an easily vegetarian meal. Naturally dairy free.

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White Bean Soup with Pancetta and Harissa

Keyword: Under 30 Minutes, Weeknight Meals
Servings: 8 servings
Author: Denise


  • 4 oz pancetta diced
  • 2-3 Tbsp olive oil
  • 1 yellow onion diced
  • 4 cloves of garlic minced
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp celery salt
  • 1 tsp thyme
  • 4 carrots peeled and sliced into 1/4” rounds
  • 3 stalks of celery sliced
  • 8 cups chicken broth
  • 8 oz Israeli couscous
  • 2 cans white cannellini beans drained and rinsed
  • 1/3 cup tahini
  • 1/4 cup harissa sauce adjust depending on spiciness
  • 1/4 cup lemon juice


  • Heat a large stockpot over medium high heat. Brown pancetta, stirring frequently so it doesn’t stick or burn. Once browned, turn heat to low. Using a slotted spoon, remove pancetta from pan and put aside in a small bowl.
  • Add oil, onions and garlic to stockpot. Turn heat back up to medium high. Cook 3-5 minutes. Add salt through celery. Cook 3-5 more minutes.
  • Add broth and bring to a boil. Once boiling, turn heat down to low. Add couscous and white beans and place lid on stockpot. Cook 10-12 minutes.
  • In a small bowl, combine tahini, harissa and lemon juice. Whisk well to combine. Pour into soup shortly before beans and couscous are done cooking. Stir well to combine.
  • Serve soup with cooked pancetta on top. Drizzle with olive oil and freshly cracked black pepper.
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