Pancetta, white bean and cabbage soup

Cooking Soups Pancetta, white bean and cabbage soup

Just what a warming cold-weather soup needs – a good kick from salty pancetta.

Lables: Egg free Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a large saucepan over medium heat. Add the pancetta and stir for 3 minutes or until golden. Add the celery, onion and carrot and stir for 5 minutes or until soft. Stir in garlic, bay leaves and chilli for 1 minute or until aromatic. Add cabbage. Stir for 3-5 minutes or until just wilted. Stir in the wine for 2 minutes or until reduced by half.
  2. Add stock and water to the pan. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 20 minutes or until vegetables are tender. Stir in beans for 4 minutes or until warmed through. Remove from heat and stir in parsley and lemon juice. Season with pepper. Drizzle with oil and sprinkle with parmesan.

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1 tbsp olive oil
150g Primo Gourmet Selection Pancetta, finely chopped
2 celery sticks, finely chopped
1 large brown onion, finely chopped
1 large carrot, peeled, finely chopped
2 garlic cloves, crushed
2 dried bay leaves
1/4-1/2 tsp dried chilli flakes
800g cabbage, thinly sliced
125ml white wine
750ml salt-reduced chicken stock
500ml water
400g can cannellini beans, rinsed, drained
2 tbsp chopped fresh continental parsley
1 tbsp lemon juice
Extra virgin olive oil, to serve
Shredded parmesan, to serve

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
6 people
Method
Baking
Category
Soups
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