Mixed bean & pancetta soup

Ingredients (serves 4)

• 2 tsp olive oil
• 1 red onion, finely chopped
• 2 celery sticks, ends trimmed, finely chopped
• 2 garlic cloves, crushed
• 100g pancetta, rind and excess fat trimmed, finely chopped
• 1 x 400g can low-salt diced tomatoes
• 750ml (3 cups) water
• 1 x 400g can four bean mix, rinsed, drained
• 100g baby spinach leaves
• 2 tbs chopped fresh continental parsley
• 2 tsp finely grated lemon rind

Method

1. Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and celery and cook, stirring, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the pancetta and cook, stirring, for 5 minutes or until the pancetta is crisp.
2. Add tomato and water and bring to the boil. Reduce heat to low. Cook, partially covered, for 15 minutes. Add beans and cook, partially covered, for 10 minutes.
3. Add baby spinach and cook, stirring, for 1-2 minutes. Season with pepper.
4. Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Top with the parsley mixture to serve.

Source

Good Taste – June 2007, Page 48
Recipe by Chrissy Freer