Mostly healthy eating!

Italian Bean Soup

Italian Bean Soup

We are sadly approaching the end of summer with the evenings starting to draw in, and there is certainly a hint of autumn in the morning air. I have started to crave more than just a light salad for lunch and have started revisiting my soup recipes.

Beans are always a staple in my food cupboard and this quick and easy soup makes full use of them. Perfect for a lightish lunch but just serve with a good rustic bread to turn it into a main meal.

Enjoy x

 

Italian Bean Soup

 

Ingredients

 

  • 2 tbsp olive oil
  • 50g Pancetta cubes
  • 1 onion, chopped
  • 1 celery stick, trimmed and diced
  • 1 carrot, peeled and diced
  • 1 garlic clove, crushed
  • ½ teasp dried sage
  • 1 bay leaf
  • 400g can chopped tomatoes
  • 1 litre vegetable stock
  • 400g can borlotti beans, drained and rinsed
  • 400g can cannellini beans, drained and rinsed
  • 100g french beans, cut into 4cm lengths
  • 75g spaghetti, broken into small pieces
  • 1 tbsp flat leaf parsley, chopped
  • sea salt and freshly ground black pepper

 

Heat the olive oil in a large saucepan. Add the Pancetta and fry gently for 2-3 minutes. Stir in the onion, celery, carrot, garlic, sage and bay leaf and cook gently for a further 4-5 minutes to soften the vegetables.

Stir in the tomatoes and vegetable stock. Bring up to the boil then reduce the heat, cover the pan and simmer gently for 15 minutes. Add the borlotti and cannellini beans and simmer for a further 5 minutes. Remove the bay leaf.

Ladle half the soup into a blender and blitz until smooth. Return to the pan with the French beans and spaghetti pieces. Cook for 7-8 minutes until the spaghetti is al dente and the French beans just tender.

Remove from the heat and stir in the chopped parsley. Check the seasoning and serve.

 

Serves 6

 

 



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