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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.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 200 g 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
  • 100 g kale or cavolo nero

Method
 

  1. Chop the onion and carrot. Slice the celery and shred the cabbage.
  2. 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.
  3. 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.
  4. Add the pancetta and the cabbage then simmer (under cover) for 5 minutes. Season to taste.
  5. Serve with some Parmesan cheese scattered on top, if you like.