Nutty cannellini beans and salty pancetta bring texture to this tomato and onion-based broth.
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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.
Add the stock and cannellini beans, and simmer for 5 minutes. Using a stick blender, purée a little but still keep the texture chunky.
Garnish with Parmigiano Reggiano shavings and chopped parsley, and serve in large bowls.
Typical values per serving when made using specific products in recipe
Energy | 2,072kJ/ 495kcals |
|---|---|
Fat | 26.1g |
Saturated Fat | 8.4g |
Carbohydrates | 29.3g |
Sugars | 12.9g |
Fibre | 12.4g |
Protein | 35.8g |
Salt | 1.9g |
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