Hearty tomato and pancetta soup
3
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
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.
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