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Cannellini bean soup with maple-glazed pancetta
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1 tsp unsalted butter
1 tbsp olive oil
2 leeks, trimmed, washed and sliced
2 cloves garlic, crushed
2 lemon thyme sprigs, plus extra leaves to garnish
400g can cannellini beans, drained and rinsed
500ml Cooks’ Ingredients Chicken Stock
3 rashers (20g) Cooks’ Ingredients Sliced Pancetta
1 tsp maple syrup
1 tbsp lemon juice
1. Preheat the oven to 180°C, gas mark 4. Heat the butter and oil in a large saucepan over a medium heat. Add the leeks and a pinch of salt, cover the pan, and sweat gently for 6-8 minutes until soft. Stir in the garlic and thyme, and fry for 2 more minutes, then add the beans, stock and 100ml water, and simmer gently for 5 minutes.
2. Meanwhile, lay the pancetta rashers on a baking tray lined with baking parchment. Brush with the maple syrup and bake for 6-8 minutes until crisp.
3. Remove the thyme stalks, tip the soup into a blender and whizz until smooth. Taste and season, adding some lemon juice too, and blitz again. Return to the saucepan and reheat if needed. Ladle into bowls and top with the roughly chopped maple pancetta and extra thyme leaves. For something more substantial, serve with Waitrose 1 Rye & Wheat Dark Sourdough Bread.
Typical values per serving:
This recipe was first published in January 2019.