Chunky cannellini bean & pancetta soup
Nutty cannellini beans and salty pancetta bring texture to this tomato and onion-based broth.
- Serves2
- CourseMain meal
- Prepare5 mins
- Cook10 mins
- Total time15 mins
Ingredients
- 1 tbsp oil
- 1 onion, chopped
- 1 x 77g pack Cooks' Ingredients Diced Smoked Pancetta
- 1 pack 6 tomatoes, roughly chopped
- 600ml chicken stock
- 400g can essential Waitrose cannellini beans, drained and rinsed
- Parmigiano Reggiano shavings, to garnish
- chopped parsley, to garnish
Method
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.
Nutritional
Typical values per serving
Energy | 2,072kJ/ 495kcals |
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Fat | 26.1g |
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Saturated Fat | 8.4g |
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Carbohydrates | 29.3g |
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Sugars | 12.9g |
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Protein | 35.8g |
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Salt | 1.9g |
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Fibre | 12.4g |
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