Pancetta and borlotti bean soup with toasts

Cooking Soups Pancetta and borlotti bean soup with toasts

The borlotti beans in this hearty soup are delicious and rich once cooked.

Lables: High fibre Low fat Low kilojoule Lower gi Egg free Fish free Shellfish free
  1. Place beans in a bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Drain. Place in a saucepan. Cover with cold water. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.
  2. Heat the oil in a non-stick frying pan over medium heat. Cook the onion, celery, carrot and pancetta, stirring, for 5 minutes or until soft. Add the garlic, rosemary and chilli. Cook, stirring, for 1 minute or until aromatic.
  3. Place the onion mixture, beans, stock and water in a large (6L) slow cooker. Cover. Cook on low for 6-7 hours. Stir through the cavolo nero and season with black pepper.
  4. Spread bread with pesto. Divide soup among bowls. Top with herbs. Serve with toast.

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190g dried borlotti beans
1 tsp extra virgin olive oil
1 large brown onion, finely chopped
4 celery sticks, finely chopped
1 large carrot, peeled, finely chopped
75g Primo Gourmet Selection Pancetta, finely chopped
3 garlic cloves, crushed
2 tsp fresh rosemary, finely chopped
1 long fresh red chilli, deseeded, finely chopped
500ml salt-reduced chicken stock or vegetable stock
500ml water
100g trimmed cavolo nero , chopped
4 slices rye bread, grilled
1 1/2 tbsp fresh basil pesto
Baby herbs, to serve

Adv

Autors
Preparation time
12:15
Cooking time
7:10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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