Sunday, August 15, 2010

Italian Country Soup with Pancetta & Cannelini

Back to my weekly soup regime! It's becoming difficult for me to find soups that will keep me interested, that are good for freezing and taking to work! But i managed to find another gem, in this Italian Country Soup. What really makes this recipe shine is the pork flavour of the pancetta which penetrates every mouthful with a delicious salty richness.


  • 2 leeks
  • 1 large potato
  • 100gm pancetta
  • 1 400gm can tomatoes
  • 1 400gm can cannelini beans
  • 3 tbsp olive oil
  • 4 garlic cloves
  • 1 sprig fresh rosemary
  • 1 tsp dried oregano
  • 1 dash white wine
  • Salt and pepper
  • 3 cups vegetable stock
  • Parsley, to garnish


Finely slice the leeks, pancetta and garlic

Peel and dice the potatoes into small cubes

Heat the olive oil in a large saucepan over low heat
Add the leeks, garlic and pancetta and saute until very soft and lightly golden

Add the potatoes and cook for a further 2 minutes.

Add all other ingredients, except, parsley
Bring to the boil, and then reduce to a simmer
Cook for 45 minutes.
Serve hot with garnish of chopped parsley.

No comments:

Post a Comment


Related Posts with Thumbnails