Hearty tomato and pancetta soup
64 g, (4 x 20g slices), fat trimmed
1 medium, finely chopped
1 tbs, finely chopped
Dried chilli flakes
1 clove(s), crushed
410 g, can
500 g, chopped
1 medium, chopped
2 medium, thinly sliced
Salt reduced chicken stock
2 cup(s), (500ml)
Canned black beans, rinsed, drained
- Heat a large saucepan over medium heat. Cook pancetta for 2 minutes each side or until golden. Remove from pan. When cool enough to handle, tear into large pieces.
- Heat oil in same pan on medium-high. Cook onion, stirring, for 5 minutes or until softened. Add rosemary, chilli flakes and garlic and cook, stirring, for 1 minute or until fragrant.
- Add tomato puree, chopped tomato, capsicum, carrot, 1 cup (250ml) water and stock and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until vegetables are tender.
- Using a stick blender, blend soup until smooth. Add beans and return to the boil, adding a little water if needed. Top soup with pancetta and basil leaves.