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:)