Cooking with Kristy – Tomato, Pancetta and Cannellini Bean Soup

With winter looming this soup is a great dinner or supper option that is quick, easy and best of all is cheap.

Pancetta can be substituted with 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 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

Recipe & Images copyright of Kristy Austin & GrownUps