Save to your scrapbook
Chunky cannellini bean & pancetta soup
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 tbsp oil
1 onion, chopped
77g pack Waitrose Cooks’ Ingredients Diced Pancetta
1 pack 6 tomatoes, roughly chopped
600ml chicken stock
400g can essential Waitrose Cannellini Beans, drained and rinsed
Parmigiano Reggiano shavings and chopped parsley, to garnish
1. Heat the oil in a large saucepan and fry the onion and pancetta for 3-4 minutes. Add the tomatoes and cook for 2 minutes.
2. Add the stock and cannellini beans, and simmer for 5 minutes. Using a stick blender, purée a little but still keep the texture chunky.
3. Garnish with Parmigiano Reggiano shavings and chopped parsley, and serve in large bowls.
Typical values per serving:
This recipe was first published in July 2016.