zoom Cannellini Bean, Pancetta and Cabbage Winter Broth with Parsley Pesto

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    Cannellini Bean, Pancetta and Cabbage Winter Broth with Parsley Pesto

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    Cannellini Bean, Pancetta and Cabbage Winter Broth with Parsley Pesto

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6

    Ingredients

    3 tbsp extra virgin olive oil
    1 small onion, finely chopped
    2 cloves garlic, finely chopped
    70g Cooks’ Ingredients Diced Pancetta
    1 medium carrot, diced
    1 stick celery, diced
    2 fresh bay leaves
    400g can essential Waitrose Cannellini Beans, drained
    1.2 litres vegetable or chicken stock
    1 pointed cabbage, shredded
    20g pack Cooks’ Ingredients Flat Leaf Parsley
    1 tsp capers
    4 tbsp grated Parmigiano Reggiano

    Method

    1. Heat 1 tbsp of the oil in a large saucepan and add the
    onion, garlic, pancetta, carrot and celery and cook over
    a low heat for 10–12 minutes until soft but not browned.
    Add the bay leaves, drained beans and the stock. Season
    and bring to the boil. Simmer for 10–15 minutes until the
    vegetables are tender. Remove the bay leaves, then purée a third to a half of the soup in a blender or processor until smooth and return to the pan with the shredded cabbage. Simmer for a further 6–8 minutes until
    the cabbage is tender.

    2. While the soup is cooking, whizz the parsley, capers and
    remaining oil in a blender to give a coarse paste, then stir
    in the Parmesan and season to taste. Serve in warm deep
    soup bowls with a spoonful of the pesto stirred through.

    Cook’s tip
    You can use any kind of cabbage or kale for this soup.

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    Wine recommendation

    Serve Waitrose Cotes du Rhone-Villages, Gabriel Meffre 2009, France, £6.99/75cl. Rhone 2009 was a near perfect vintage and the savoury but ripe, brambly flavours of this classic blend of Grenache, Syrah and Mourvedre echo the pancetta's rich smoky flavour and cannellini beans' smooth, velvety texture.

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