Pancetta and borlotti bean soup with toasts

Recipes / Soups

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

Recipe «Pancetta and borlotti bean soup with toasts» presented in category Recipes / Soups, to prepare this dish you will need no more 7:10 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

  • 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 

Instructions

  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.