Photo of Hearty tomato and pancetta soup by WW

Hearty tomato and pancetta soup

5
4
4
SmartPoints® value per serving
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

80 g, (4 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 can(s), 400g size can

fresh basil

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: Crusty wholegrain bread.

Start eating better than ever!