Tomato, Pancetta and Cannellini Bean Soup

Tomato and 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 onion930-kfood1
  • 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.’