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Ingredients

2 teaspoons olive oil
1 red onion, finely chopped
2 celery sticks, ends trimmed, finely chopped
2 garlic cloves, crushed
100g pancetta, rind and excess fat trimmed, finely chopped
1 x 400g can low-salt diced tomatoes
750ml (3 cups) water
1 x 400g can four bean mix, rinsed, drained
100g baby spinach leaves
2 tablespoons chopped fresh continental parsley
2 teaspoons finely grated lemon rind

Method

Step 1 Heat the oil in a large heavy-based saucepan over medium-low heat. Add the onion and celery and cook, stirring, for 6 minutes or until soft. Add the garlic and cook, stirring, for 1 minute. Add the pancetta and cook, stirring, for 5 minutes or until the pancetta is crisp.
Step 2 Add tomato and water and bring to the boil. Reduce heat to low. Cook, partially covered, for 15 minutes. Add beans and cook, partially covered, for 10 minutes.
Step 3 Add baby spinach and cook, stirring, for 1-2 minutes. Season with pepper.
Step 4 Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Top with the parsley mixture to serve.

Mixed bean & pancetta soup

How to make Mixed bean & pancetta soup

Ingredients

Method