Pancetta and borlotti bean soup with toasts

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How to make Pancetta and borlotti bean soup with toasts

  • Yield : 4
  • Prep Time : 12:15
  • Cook Time : 7:10
  • Total Time : 19:25

Ingredients

  • 190g (1 cup) dried borlotti beans
  • 1 teaspoon extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 4 celery sticks, finely chopped
  • 1 large carrot, peeled, finely chopped
  • 75g pancetta, finely chopped
  • 3 garlic cloves, crushed
  • 2 teaspoons fresh rosemary, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 500ml (2 cups) Massel chicken style liquid stock or vegetable liquid stock
  • 500ml (2 cups) water
  • 100g trimmed cavolo nero (Tuscan cabbage), chopped
  • 4 slices rye bread, grilled
  • 1 1/2 tablespoons fresh basil pesto
  • Baby herbs, to serve

Method

  • Step 1 Place beans in a bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Drain. Place in a saucepan. Cover with cold water. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.
  • Step 2 Heat the oil in a non-stick frying pan over medium heat. Cook the onion, celery, carrot and pancetta, stirring, for 5 minutes or until soft. Add the garlic, rosemary and chilli. Cook, stirring, for 1 minute or until aromatic.
  • Step 3 Place the onion mixture, beans, stock and water in a large (6L) slow cooker. Cover. Cook on low for 6-7 hours. Stir through the cavolo nero and season with black pepper.
  • Step 4 Spread bread with pesto. Divide soup among bowls. Top with herbs. Serve with toast.

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