Speedy Tuscan white bean soup

This winter warming soup is high in fibre, low in saturated fat and is ready to eat in around half an hour.

Recipe «Speedy Tuscan white bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 1/2 tbsp olive oil, 1 large leek, trimmed, halved, washed, chopped, 3 garlic cloves, crushed, 1 large sebago potato, peeled, chopped, 2 x 425g cans cannellini beans, drained, rinsed , 1 litre salt-reduced chicken stock, 1 tsp fresh thyme leaves, 3 tsp lemon juice , 4 slices Primo Gourmet Selection Pancetta, lemon wedges, to serve.

Ingredients:

• 1 1/2 tbsp olive oil 
• 1 large leek, trimmed, halved, washed, chopped 
• 3 garlic cloves, crushed 
• 1 large sebago potato, peeled, chopped 
• 2 x 425g cans cannellini beans, drained, rinsed 
• 1 litre salt-reduced chicken stock 
• 1 tsp fresh thyme leaves 
• 3 tsp lemon juice 
• 4 slices Primo Gourmet Selection Pancetta 
• lemon wedges, to serve 

Instructions

1. Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring, for 1 minute. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7 to 10 minutes or until potato is tender. Remove from heat. Stand for 10 minutes.
2. Blend or process half the soup until smooth. Return soup to pan. Add thyme and lemon juice. Return to heat. Simmer for 5 minutes or until heated through.
3. Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces.
4. Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon wedges.