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Tuscan bean and pancetta soup
Serves 6 | prep 35 mins | total time
Tuscan bean and pancetta soup
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Serves 6 | prep 35 mins | total time
Serve this hearty winter warmer with Parmesan shavings and crusty bread
Rate
Nutritional information (per serving)
Calories
326Kcal
Fat
12gr
Saturates
4gr
Carbs
29gr
Sugars
8gr
Fibre
13gr
Protein
20gr
Salt
2.4gr
Ingredients
- ½ tbsp olive oil, plus extra to serve
- 160g pack smoked cubetti di pancetta
- 1 large onion, finely chopped
- 2 celery sticks, chopped
- 2 large carrots, chopped
- 3 garlic cloves, crushed
- 1 tbsp thyme, chopped
- 950ml chicken stock - use gluten-free stock if required
- 3 x 400g tins cannellini beans, drained and rinsed
- 200g cavolo nero or kale, de-stalked and chopped
- 150g frozen peas
- zest and juice of ½ lemon
Step by step
Get ahead
At the end of step 3, cool the soup, divide into portions and keep in the fridge for 3 days or freeze. Defrost, gently reheat and continue with step 4.
- Heat the oil in a large saucepan and fry the pancetta until crisp. Use a slotted spoon to remove it to a plate.
- Fry the onion, celery and carrots in the remaining fat with a pinch of salt for 8-10 minutes, stirring, until soft. Add the garlic and thyme and fry for a further 1-2 minutes, without colouring.
- Add the chicken stock and beans then simmer for 15 minutes. Transfer approximately half the soup to a blender or food processor, and blend to a smooth consistency. Return to the saucepan and stir through the pancetta. If making ahead, see Get Ahead tip at the top of this recipe.
- Stir the cavolo nero and peas through the soup and cook for 5 minutes, covered, until the leaves have wilted. Add lemon juice and seasoning to taste. Divide the soup between bowls, sprinkle with the lemon zest and drizzle with a little olive oil to serve. This is best served with Parmesan shavings and crusty bread.