zoom Cannellini bean soup with chestnut & pancetta

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    Cannellini bean soup with chestnut & pancetta

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    Cannellini bean soup with chestnut & pancetta

    Easy to prepare ahead, this warming soup has a delicate flavour and makes an ideal supper with crusty fresh bread. 

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    1 tbsp olive oil
    1 onion, chopped
    1 clove garlic, chopped
    77g pack diced pancetta
    400g essential Waitrose White Potatoes, cubed
    400g can cannellini beans, drained and rinsed
    150g cooked chestnuts, roughly chopped
    2 fresh rosemary sprigs, plus extra, finely chopped, to serve
    2 Knorr Chicken Stock Pots
    200ml essential Waitrose Whole Milk 


    1. Heat the oil in a large saucepan. Add the onion, garlic and half of the pancetta and cook for 5 minutes until softened.

    2 Add the potato, beans, chestnuts, rosemary sprigs, stock pots, milk and 1 litre water. Bring to a simmer, then cover and cook gently for 20 minutes until the potato is very tender.

    3. Meanwhile, cook the remaining pancetta in a frying pan for 5 minutes until crisp.

    4. Remove the rosemary sprigs, then purée the soup using a hand-held blender. Ladle into mugs or bowls. Scatter over the pancetta and extra rosemary and finish with a good grinding of black pepper.

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    Cook’s tip

    Cooked chestnuts are available to buy canned, vacuum-packed and even frozen.


    Average user rating

    5 stars