Borlotti bean soup with pancetta
6
Points®
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
1 medium, diced
Celery, Raw
2 stick(s), diced
Carrots, raw
1 medium, diced
Potatoes, 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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