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Bean soup with winter vegetables and pasta

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!  
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 40 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

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

Method
 

  1. Finely chop the onion. Peel the squash, remove the seeds, then cut into 2 cm cubes.
  2. Heat a little oil in a large saucepan, and gently fry the onion, pancetta and rosemary for about 10 minutes.
  3. 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.
  4. Add the pasta and cook for 5-10 minutes until al dente.
  5. 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.