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

olive oil

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:)

Easy Peasy:)

L x