Mixed bean & pancetta soup

Mixed bean & pancetta soup


Mixed bean & pancetta soup

The ingredient of Mixed bean & pancetta soup

  1. 2 teaspoons olive oil
  2. 1 pink onion, finely chopped
  3. 2 celery sticks, ends trimmed, finely chopped
  4. 2 garlic cloves, overwhelmed
  5. 100g pancetta, rind and excess fat trimmed, finely chopped
  6. 1 x 400g can low-salt diced tomatoes
  7. 750ml (three cups) water
  8. 1 x 400g can four bean blend, rinsed, tired
  9. 100g child spinach leaves
  10. 2 tablespoons chopped sparkling continental parsley
  11. 2 teaspoons finely grated lemon rind

The instruction how to make Mixed bean & pancetta soup

  1. Heat the oil in a large heavy-based saucepan over medium-low warmth. Add the onion and celery and cook, stirring, for six mins or until gentle. Add the garlic and cook, stirring, for 1 minute. Add the pancetta and prepare dinner, stirring, for five minutes or till the pancetta is crisp.
  2. Add tomato and water and bring to the boil. Reduce heat to low. Cook, partly covered, for 15 minutes. Add beans and prepare dinner, partially covered, for 10 mins.
  3. Add baby spinach and cook dinner, stirring, for 1-2 mins. Season with pepper.
  4. Combine the parsley and lemon rind in a bowl. Ladle soup amongst serving bowls. Top with the parsley mixture to serve.

Nutritions of Mixed bean & pancetta soup

fatContent: 163.715 calories
saturatedFatContent: 4.5 grams fat
carbohydrateContent: 1 grams saturated fat
sugarContent: 17 grams carbohydrates
cholesterolContent: 14 grams protein


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