Chunky cannellini bean & pancetta soup
Prep
5 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This is my go to soup when I need something wholesome and satisfying in just fifteen minutes. The smoked pancetta gives it incredible flavor without any fussy technique, and the cannellini beans are packed with fiber and protein to keep you full. It's the kind of comforting dish that tastes like you've been cooking all day, but honestly requires barely any effort at all. A sprinkle of Parmigiano and fresh parsley finish it beautifully.
Ella x
Ingredients
- 1 tbspoil
- 1onion(chopped)
- 1diced smoked pancetta
- 1 pack/stomato(6 tomatoes, roughly chopped)
- 600 mlschicken stock
- 400 gramscannellini beans(drained and rinsed)
- 1parmigiano reggiano(shavings, to garnish)
- 1parsley(to garnish)
Detail level
Instructions
- 1
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.
- 2
Add the stock and cannellini beans, and simmer for 5 minutes. Using a stick blender, purée a little but still keep the texture chunky.
- 3
Garnish with Parmigiano Reggiano shavings and chopped parsley, and serve in large bowls.
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