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21p/100mlNutty cannellini beans and salty pancetta bring texture to this tomato and onion-based broth.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
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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£3.10Price per unit
£2.02/100g0 added
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£3.25Price per unit
£8.13/kg0 added
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£2.00Price per unit
£2.28/100g0 added
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70pPrice per unit
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£21.20/kg0 added
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80pPrice per unit
32p/10g