Mixed bean & pancetta soup

Posted by adm On August - 28 - 2011

How to cook Mixed bean & pancetta soup


  • 2 tsp olive oil
  • 1 red onion, finely shredded
  • 2 celery sticks, ends cut, finely sliced
  • 2 garlic cloves, low
  • 100g pancetta, rind and excess fat cut, finely sliced
  • 1 x 400g can low-salt diced tomatoes
  • 750ml (3 cups) weewee
  • 1 x 400g can four bean mix, rinsed, knackered
  • 100g baby spinach leaves
  • 2 tbs chopped fresh continental parsley
  • 2 tsp finely grated lemon rind

How to:

  • Heat the oil in a large heavy-based saucepan over medium-low oestrus. Add the onion and celery and falsify, stirring, for 6 minutes or until subdued. Add the garlic and fudge, stirring, for 1 second. Add the pancetta and fake, stirring, for 5 minutes or until the pancetta is scrunch.

  • Add tomato and water and bring to the churn. Reduce heat to low. Fake, partially covered, for 15 transactions. Add beans and fix, partially covered, for 10 transactions.

  • Add baby spinach and fake, stirring, for 1-2 proceedings. Season with peppercorn.

  • Combine the parsley and lemon rind in a roll. Ladle soup among serving bowls. Top with the parsley mixture to serve.

  • Prepare time:15 min.

    Cooking time:40 min.

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