Tomato, Pancetta and Cannellini Bean Soup

This soup is a great dinner that is quick, easy and best of all is cheap.

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 onion930-kfood1
  • 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

Garnish:

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

Method:

  • 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

For the Garnish:

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

To Serve:

  • 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

Shopping List

  • 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 yoghurtRecipe & Images copyright of Kristy Austin & GrownUps