Lemony Shrimp and Bean Soup with Pancetta

This is no ordinary bean soup. Featuring lemony shrimp and nutty Italian Cannellini beans, this hearty soup is unlike any you’ve had before. Fresh fennel and savory pancetta take it to the top.

Image of Lemony Shrimp and Bean Soup with Pancetta
  • Prep Time


  • Cook Time


  • Total TIme


  • Serving SIze


  • Category Title Soup

  • Cuisine Type Italian

  • Level Simple

Recipe By: Delallo



  • Combine lemon zest, lemon juice, garlic, salt and pepper in a mixing bowl. Add shrimp and toss to combine.
  • In a deep skillet, heat the oil over medium heat. Add the pancetta. Cook until crisp, about 6-7 minutes, stirring occasionally. Using a slotted spoon, transfer to a paper-towel-lined plate.
  • Add butter to the same skillet. Once melted, add the shrimp. Cook until pink, about 2-3 minutes. Transfer shrimp to plate.
  • Add onion, fennel and red pepper flakes to the skillet. Cook over medium heat until onions and fennel are soft and translucent, about 5-6 minutes.
  • Stir in the vegetable broth and the beans. Bring to a boil. Lower heat and simmer for 8-10 minutes. Stir in the pancetta, shrimp and any juices that have accumulated on the plates.
  • Garnish with fennel fronds and serve with crusty bread.

Stay Connected...

tag @delallofoods on Instagram to share your kitchen creations!


lemony shrimp and bean stew , lemon shrimp and bean stew , shrimp and bean soup , stew recipe