*waves* It’s been a while, you may have noticed I haven’t blogged in a long time! Lots of changes in the Italian Foodie Casa in the last year, new baby, new business, new website. I’ve moved everything over to the new site Real Italian Foodies and hope to blog there more regularly from now on. I loved this blog and just want to say a big thank you to all of you for reading and your lovely comments. I do miss blogging and I hope I can find the time to start again…
It’s cold, it’s wet, it’s dark, yes it’s winter time and that means only one thing – SOUP!!! We’ve been absolutely battered here this weekend so it was time to bring out the comforting soup recipes. I love minestrone soup but it does require a bit of prep with all the veg that has to be chopped which can take a while whereas this recipe is great in that it mainly involves opening a few cans of beans. Does that make it any less tasty, no Sireeeeeee, it’s absolutely delicious. I demand you try it:)
what you need:
2 carrots chopped
1 celery stick
2 garlic cloves crushed
2 tsp chilli flakes
250g diced pancetta
1 400g tin cannellini beans drained
1 400g tin borlotti beans drained
1 400g tin lentils drained
1 400g tin chickpeas drained
1 lt chicken stock
2 sprigs of rosemary chopped
sea salt and black pepper
what to do:
heat 4\5 tbsp olive oil in a pot and cook the garlic, carrots and celery over a low heat for about 10 mins until soft but not coloured.
add your rosemary, chilli and pancetta and cook over a high heat for about 10 mins until pancetta starts to colour.
add your beans and your stock, bring to the boil, season and reduce heat.
simmer over a low heat for about 30 mins.
check the seasoning and serve with crusty bread of course:)