Hearty Tuscan bean soup

Serves: 4


4 rashers sliced pancetta, chopped
400g pack Cooks’ Ingredients soffritto mix
350g pack Epicure Tuscan bean mix with pearl barley
2 ripe tomatoes, chopped
1.2 litres Cooks’ Ingredients chicken stock, hot
100g curly kale, shredded
Small handful chopped basil or flat-leaf parsley
25g parmigiano reggiano, freshly grated


1. Dry-fry the pancetta in a large saucepan over a medium heat for 1-2 minutes or until lightly golden brown.

2. Add the soffritto mix and a splash of water and fry for another 3 minutes.

3. Stir in the beans, tomatoes and hot stock and bring to the boil. Cover with a lid and simmer for 5 minutes, then stir in the kale and simmer, uncovered, for 2 minutes or until just tender.

4. Spoon into 4 serving bowls and scatter with chopped basil or parsley and grated parmigiano reggiano to serve.