Tomato, Pancetta and Cannellini Bean Soup

This soup is a great dinner option that’s quick, easy and, best of all, cheap!

Pancetta can be substituted for bacon and any leftovers are easily frozen for another time. 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 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

For the Garnish:

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

To 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!

Ann Edwards says; ‘(It) was delicious and freezes well. Could be used as a sauce base in which to put a poached egg, sausages, etc. Could add other spices to change it up – eg curry. On a wet, wintry day it was comfort food just as it is, with hot crusty bread. Very easy to put together and you could top with cottage cheese, sour cream or parmesan.’