Tomato, pancetta and cannellini bean soup

Kristy Austin

With winter here this soup is a great lunch or entrée option that is quick, easy and best of all is cheap but wont make you look like a cheap bastard!

Pancetta can be substituted with bacon and any leftovers are easily frozen and great as a take to work lunch. Serve soup with a crusty, warm bread.

Dish time: 20mins
Serves: 2 generous servings
Tip:  Freeze, then microwave for an easy meal 

Ingredients

  • 1 onion
  • 2 cloves garlic    
  • 2 tablespoons olive oil
  • 2 celery sticks
  • ½ 1 leek (optional)
  • 4 rashers of pancetta or bacon
  • Pepper to season
  • 2 cans whole peeled tomatoes
  • 1 can cannellini beans 

Garnish:

  • 4 tablespoons natural yoghurt
  • 2 rashers of pancetta or bacon
  • Small piece of celery

Method:

  • Crush garlic, thinly slice onion, celery, leek (optional) and cut bacon in pieces.
  • Heat olive oil in medium size pot and cook the above ingredients over a medium heat until vegetables are tender.
  • Season with black pepper.
  • Pour 2 x cans tomatoes including their juice into blender and whiz for few seconds until frothy and almost smooth.
  • Add tomato to pan, then cannellini beans and simmer over low heat for 10 minutes.

Garnish:

  • Fry pancetta pieces until crispy.
  • Use peeler to make celery shavings.

Serve:

  • Spoon soup into big bowls
  • Top with 2 tablespoons of natural yoghurt on each dish
  • Sprinkle with crispy pancetta pieces and celery shavings
  • Enjoy with warm crusty bread

Shopping list

  • 1 onion
  • 2 cloves garlic
  • 1 leek (optional)
  • 3 stalks celery (you may have to buy a ‘half’ celery)
  • Olive oil
  • 1 x packet pancetta or shoulder bacon (6 rashers)
  • 2 x cans whole peeled tomatoes in juice
  • 1 x can cannellini beans
  • Small carton natural yoghurt

Images and recipe copyright of Kristy Austin.

 
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