Mixed bean & pancetta soup

Cooking Soups Mixed bean & pancetta soup

High in protein, this hearty Italian soup is a delicious way to warm up on winter nights.

Lables: Low carb Low fat Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and celery and cook, stirring, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the pancetta and cook, stirring, for 5 minutes or until the pancetta is crisp.
  2. Add tomato and water and bring to the boil. Reduce heat to low. Cook, partially covered, for 15 minutes. Add beans and cook, partially covered, for 10 minutes.
  3. Add baby spinach and cook, stirring, for 1-2 minutes. Season with pepper.
  4. Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Top with the parsley mixture to serve.

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2 tsp olive oil
1 red onion, finely chopped
2 celery sticks, ends trimmed, finely chopped
2 garlic cloves, crushed
100g Primo Gourmet Selection Pancetta, rind and excess fat trimmed, finely chopped
1 x 400g can low-salt diced tomatoes
750ml water
1 x 400g can four bean mix, rinsed, drained
100g baby spinach leaves
2 tbsp chopped fresh continental parsley
2 tsp finely grated lemon rind

Adv

Autors
Preparation time
15
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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