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Cannellini bean soup with chestnut & pancetta
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Easy to prepare ahead, this warming soup has a delicate flavour and makes an ideal supper with crusty fresh bread.
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.
Cooked chestnuts are available to buy canned, vacuum-packed and even frozen.
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