Mixed Bean & Pancetta Soup
Ingredients
- Olive oil - 2 tsp
- Red onion, finely chopped - 1
- Celery sticks, ends trimmed, finely chopped - 2
- Garlic cloves, crushed - 2
- Pancetta, rind and excess fat trimmed, finely chopped - 100g
- Low-salt diced tomatoes - 1 x 400g
- Water - 750ml (3 cups)
- Four bean mix, rinsed, drained - 1 x 400g
- Baby spinach leaves - 100g
- Chopped fresh continental parsley - 2 tbs
- Finely grated lemon rind - 2 tsp
Instructions
- Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and celery and cook, stirring, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the pancetta and cook, stirring, for 5 minutes or until the pancetta is crisp.
- Add tomato and water and bring to the boil. Reduce heat to low. Cook, partially covered, for 15 minutes. Add beans and cook, partially covered, for 10 minutes.
- Add baby spinach and cook, stirring, for 1-2 minutes. Season with pepper.
- Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Top with the parsley mixture to serve.