Cannellini bean soup with chestnut & pancetta

Easy to prepare ahead, this warming soup has a delicate flavour and makes an ideal supper with crusty fresh bread. 

  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes

Serves: 4


1 tbsp olive oil
1 onion, chopped
1 clove garlic, chopped
77g pack diced pancetta
400g essential Waitrose White Potatoes, cubed
400g can cannellini beans, drained and rinsed
150g cooked chestnuts, roughly chopped
2 fresh rosemary sprigs, plus extra, finely chopped, to serve
2 Knorr Chicken Stock Pots
200ml essential Waitrose Whole Milk 


1. Heat the oil in a large saucepan. Add the onion, garlic and half of the pancetta and cook for 5 minutes until softened.

2 Add the potato, beans, chestnuts, rosemary sprigs, stock pots, milk and 1 litre water. Bring to a simmer, then cover and cook gently for 20 minutes until the potato is very tender.

3. Meanwhile, cook the remaining pancetta in a frying pan for 5 minutes until crisp.

4. Remove the rosemary sprigs, then purée the soup using a hand-held blender. Ladle into mugs or bowls. Scatter over the pancetta and extra rosemary and finish with a good grinding of black pepper.