zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Baked Borlotti Bean and Pancetta Soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Baked Borlotti Bean and Pancetta Soup

    • Preparation time: 15 minutes plus overnight soaking
    • Cooking time: 2 hours

    Serves: 6

    Ingredients

    • 140 g Pancetta, chopped
    • 375 g Dried borlotti beans
    • 2 Red onions, diced
    • 6 Garlic cloves, thinly sliced
    • 4 celery sticks, diced
    • 1 tsp dried chilli flakes
    • 1 litre chicken or vegetable stock
    • 4 Ciabatta slices, crusts removed, roughly torn
    • 1 tbsp olive oil

    Method

    1. Place the borlotti beans in a large bowl of cold water and set aside to soak overnight. The next day, rinse the beans under cold running water, then drain them well.
    2. Preheat the oven to 180C/gas 4. Put the beans in a large ovenproof casserole dish with the onion, pancetta, garlic, celery, 1/2 tsp chilli, stock and 1 litre water. Cover and bake in the oven for 2 hours or until the beans are tender; stir occasionally as it cooks. Season to taste with sea salt and freshly ground black pepper
    3. Meanwhile, place the ciabatta on a baking tray, drizzle with olive oil, sprinkle with 1/2 tsp chilli and season with sea salt. Bake in the oven for 10–15 minutes or until golden brown.
    4. Ladle the soup into serving bowls and top with some toasted croutons.

    Your recipe note

    Edit your recipe note

    Cook's tips

    This soup is so simple. For a veggie version,
    replace the pancetta with some sautéed,
    shredded cavolo nero, chard or spinach.

    Comments

    Average user rating

    4 stars

    Glossary