Borlotti bean soup with pancetta
Calorie controlled cooking spray
Bay leaf, dry
Borlotti beans, cooked
1 can(s), large, drained
Chicken stock cube(s)
- Mist a large pan with low fat spray and sauté all the vegetables (except for the courgette), the pancetta and garlic for 15 minutes or so until all the veg is softened and golden. Add the herbs, beans, courgette and stock, and simmer slowly for 25 minutes.
- Using a potato masher, mash the soup up slightly to thicken it. Serve piping hot with plenty of fresh ground black pepper and a sprinkling of Parmesan.