Name: Tuscan-style bean soup with pancetta
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 Tbsp olive oil; 200g pancetta or lardons; 1 onion; 1 large carrot; 1 stick celery; 1 Tbsp tomato purée; 1 tin chopped tomatoes (400g); 1 tin of mixed beans (400g); Half a litre of chicken stock; 100g kale or cavolo nero

Tuscan-style bean soup with pancetta

1 May 2015

by Dinna

Prep Time

5 minutes

Cook Time

30 minutes

Total Time

35 minutes

Background

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

1 Tbsp olive oil
200g pancetta or lardons
1 onion
1 large carrot
1 stick celery
1 Tbsp tomato purée
1 tin chopped tomatoes (400g)
1 tin of mixed beans (400g)
Half a litre of chicken stock
100g kale or cavolo nero

Instructions

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.