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Photo of Borlotti bean soup with pancetta by WW

Borlotti bean soup with pancetta

6 - 8
PersonalPoints™ per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
4
Difficulty
Easy
A simple Italian-inspired bean soup that’s packed with lots of lovely rich and hearty flavours.

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 medium, diced

Celery, Raw

2 stick(s), diced

Carrots, raw

1 medium, diced

Potato(es), Raw

150 g, diced

Fennel

1 individual, diced

Garlic

3 clove(s), crushed

Pancetta

100 g, chopped

Rosemary, Fresh

1 sprig(s)

Bay leaf, dry

1 leaf/leaves

Borlotti beans, cooked

1 can(s), large, drained

Courgette

1 medium, chopped

Chicken stock cube(s)

2 cube(s), 900ml stock

Parmesan Cheese

30 g, grated

Instructions

  1. 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.
  2. 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.

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