Photo of Borlotti bean soup with pancetta by WW

Borlotti bean soup with pancetta

7
6
5
SmartPoints® value per serving
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Red onion(s)

1 medium

Celery, Raw

2 stick(s)

Carrots, raw

1 medium

Potato(es), Raw

150 g

Fennel

1 bulb(s)

Pancetta

100 g

Garlic

3 clove(s)

Rosemary, Fresh

1 sprig(s)

Bay leaf, dry

1 leaf/leaves

Borlotti beans, cooked

1 can(s), large, drained

Chicken stock cube(s)

2 cube(s)

Parmesan Cheese

30 g

Courgette

1 medium

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.