Cooking with Kristy - Soup

Tomato, Pancetta and Cannellini Bean Soup

With winter looming this soup is a great dinner or supper option that is quick, easy and best of all is cheap.

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Pancetta can be substituted with bacon and any leftovers are easily frozen for another time. Serve soup with a crusty, warm bread.

Dish Time: 20mins
Serves: 2 generous servings
Tip: Freeze, then microwave for an easy meal

Ingredients

• 1 onion
• 2 cloves garlic
• 2 tablespoons olive oil
• 2 celery sticks
• ½ 1 leek (Optional)
• 4 rashers of pancetta or bacon
• Pepper to season
• 2 cans whole peeled tomatoes
• 1 can cannellini beans

• 4 tablespoons natural yoghurt
• 2 rashers of pancetta or bacon
• Small piece of celery

• Crush garlic, thinly slice onion, celery, leek (optional) and cut bacon in pieces
• Heat olive oil in medium size pot and cook the above ingredients over a medium heat until vegetables are tender
• Season with black pepper
• Pour 2 x cans tomatoes including their juice into blender and whiz for few seconds until frothy and almost smooth.
• Add tomato to pan, then cannellini beans and simmer over low heat for 10 minutes

• Fry pancetta pieces until crispy
• Use peeler to make celery shavings

• Spoon soup into big bowls
• Top with 2 tablespoons of natural yoghurt on each dish
• Sprinkle with crispy pancetta pieces and celery shavings
• Enjoy with warm crusty bread

• 1 onion
• 2 cloves garlic
• 1 leek (optional)
• 3 stalks celery (you may have to buy a ‘half’ celery)
• Olive oil
• 1 x packet pancetta or shoulder bacon (6 rashers)
• 2 x cans whole peeled tomatoes in juice
• 1 x can cannellini beans
• Small carton natural yoghurt
  
  Recipe & Images copyright of Kristy Austin & GrownUps
  
  
  

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