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Bean & Pancetta SoupBy Sarah LightowlerThe ultimate winter warmer for chilly days.
4 ServingsYield
15 MinutesPrep Time
20 MinutesCook Time
IngredientsInstructions
1 Brown Onion7oz Pancetta1 Can Cannellini Beans2 Sticks Celery2 Garlic Cloves
1 Large Potato1 Spring Fresh Rosemary1 Chicken Stock Cube1 Cup MilkSourdough & Butter to Serve
1
Put the olive oil in a saucepan over medium heat and add 3.5oz of the pancetta, cooking until the pancetta is starting to color.
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.
4
Stir in the beans, milk and stock.
5
Bring to the boil and then reduce to a simmer, until the potatoes are soft.
6
While the soup is simmering, add a tbsp of oil and the remaining pancetta and cook until crispy, then set aside.
7
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.
8
Serve the soup garnished with the fried pancetta, and a generous serving of bread and butter.
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