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.’