BEAN & PANCETTA SOUP
The ultimate winter warmer for chilly days.
INGREDIENTS
Serves 4
• 400g Diced Chicken Breast
• 1 Brown Onion
• 200g Pancetta
• 1 Pouch Cannellini Beans
• 2 Sticks Celery
• 2 Garlic cloves
• 1 Large Potato
• 1 Sprig fresh Rosemary
• 1 Chicken Stock cube
• 250ml Milk
Sourdough and Butter to serve
STEPS
1
Put the olive oil in a saucepan over medium heat and add 100g of the pancetta, cooking until the pancetta is starting to colour.
2
Add the onion, celery and garlic, cooking until the onion is soft (approx 10 mins).
3
Add the potato, chopped rosemary and stir well and cook for a further minute. Stir in the beans, milk and stock.
4
Bring to the boil and then reduce to a simmer, until the potatoes are soft.
5
Off the heat, use a stick blender to puree some or all of the soup, depending on whether you want a smoother or chunkier consistency.
6
Serve the soup garnished with the fried pancetta, and a generous serving of bread and butter.
7
Remove foil completely & top with your cheese! Bake it for a further 10 minutes and then pop it under the grill for 3 minutes or until your cheese is golden brown and bubbling.
