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    Broad Bean and Pancetta Soup

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    Broad Bean and Pancetta Soup

    Salty, cured pork is the perfect partner to broad beans and both serve to flavour this soup well. It can also be made with stores of frozen broad beans for a quick, warming supper.

    • Preparation time: 30 minutes
    • Cooking time: 50 minutes
    • Total time: 1 hour 20 minutes 60 minutes 20 minutes

    Serves: 4


    • 2 tbsp Extra virgin olive oil, plus extra to serve
    • 140g Pancetta, cubed
    • 2 Onions, finely chopped
    • 3 Garlic cloves, crushed
    • 2 Leeks, white part only, finely chopped
    • 2 Carrots, peeled and finely chopped
    • 350g Podded broad beans
    • 1.2 litres Chicken stock


    1. Heat the olive oil in a large saucepan or casserole and add the pancetta and onion. Cook over a medium heat for 5 minutes until the onion has softened and the pancetta cooked. Add the garlic, leeks and carrots. Cover and leave to soften over a low heat for 15 minutes, stirring occasionally.
    2. Once everything has softened, add the broad beans and the stock. Bring to the boil and simmer for 20 minutes until the beans are tender. Spoon 2 large ladles of the mixture into a blender and purée. Stir this back into the soup so that it thickens a little. Season and serve with a drizzle of olive oil.

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