Tuscan-style bean soup with pancetta
This Tuscan-style bean soup with pancetta is a really hearty stew which will keep you feeling full for hours. It’s perfect on cold days either for lunch or supper. Also it’s very easy to make – ready in just half an hour! Serve it with crusty or wholesome bread.
Ingredients
Method
- Chop the onion and carrot. Slice the celery and shred the cabbage.
- In a saucepan, heat the oil, then fry the pancetta until crisp. Transfer to a plate then, at low temperature, cook the onion, carrot and celery until softened. This will take about 8-10 minutes.
- Stir in the tomato purée, chopped tomatoes & broth then drain the beans and add to the stock. Bring to the boil and cook for 10 minutes.
- Add the pancetta and the cabbage then simmer (under cover) for 5 minutes. Season to taste.
- Serve with some Parmesan cheese scattered on top, if you like.