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Photo of Hearty tomato and pancetta soup by WW

Hearty tomato and pancetta soup

3
Points®
Total Time
55 min
Prep
20 min
Cook
35 min
Serves
4
Difficulty
Moderate
Our twist on the classic tomato soup has a little spice, a little crunch and some black beans. These are filled with iron, magnesium and calcium and add extra texture to the warming winter soup.

Ingredients

Pancetta

64 g, (4 x 20g slices), fat trimmed

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Fresh rosemary

1 tbs, finely chopped

Dried chilli flakes

¼ tsp

Garlic

1 clove(s), crushed

Tomato puree

410 g, can

Tomato(es)

500 g, chopped

Red capsicum

1 medium, chopped

Carrot(s)

2 medium, thinly sliced

Salt reduced chicken stock

2 cup(s), (500ml)

Canned black beans, rinsed, drained

1 400g can

Fresh basil

⅓ cup(s)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

SERVING SUGGESTION: Whole grain bread (contains gluten).

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