Tuscan Bean & Tomato Soup
- Prep: 5m
- Cook: 20m
- Serves: 4
A great soup to batch cook over the weekend and keep handy for a quick weekday lunch.
Method
- Heat the oil in a large saucepan and fry the celery and carrot for 3 minutes.
- Stir in the tomatoes, breaking them up lightly with a wooden spoon, the beans, stock and pasta and cook, covered for 10 minutes, stirring occasionally to stop the pasta from sticking.
- Meanwhile, heat a small frying pan and fry the pancetta for 2-3 minutes until crispy, drain on kitchen paper.
- Divide the soup between 4 bowls and sprinkle over the pancetta and chives. Great served with crusty bread.
- Cooks tip: Try using macaroni or other small pasta shapes instead of orzo.
Ingredients
All to be sourced organic where possible
- 1 tbsp olive oil
- 1 stick celery, diced (100g)
- 1 carrot, diced (100g)
- 400g can Tarantella Organic Plum Tomatoes
- 400g can cannellini beans, drained and rinsed
- 800ml vegetable stock
- 75g orzo pasta
- 100g diced pancetta
- 1 tbsp chopped chives