Name: Bean soup with winter vegetables and pasta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 100g pancetta (or lardons); 1 onion; 1 Tbsp chopped rosemary; ½ butternut squash (medium); 1½ litre vegetable stock; 1 tin chopped tomatoes (400 ml); 100g Orzo or other small pasta; 1 can white beans (cannellini); ½ Savoy cabbage; Olive oil

Bean soup with winter vegetables and pasta

21 Nov 2015

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

This Italian-style bean soup with winter vegetables and pasta also has pancetta, squash and cabbage - so it's a really hearty one-pot dish! It's very easy to make, so it's perfect for lazy, winter days and nights. Serve it with crusty wholesome bread or rolls!

Ingredients

100g pancetta (or lardons)
1 onion
1 Tbsp chopped rosemary
½ butternut squash (medium)
1½ litre vegetable stock
1 tin chopped tomatoes (400 ml)
100g Orzo or other small pasta
1 can white beans (cannellini)
½ Savoy cabbage
Olive oil

Instructions

Finely chop the onion. Peel the squash, remove the seeds, then cut into 2 cm cubes.
Heat a little oil in a large saucepan, and gently fry the onion, pancetta and rosemary for about 10 minutes.
When the onion is soft, add the squash cubes, chopped tomatoes and vegetable stock. Season with salt and pepper. Bring to the boil and simmer at low temperature for 10 minutes.
Add the pasta and cook for 5-10 minutes until al dente.
Meanwhile, slice the cabbage into thin strips, drain the beans, then stir them into the soup. Cook for 3 minutes, then turn off the heat and rest for 5 minutes under cover.