Name: Cannellini bean, pancetta and kale soup
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Yield: 2
Ingredients: 1 tablespoon olive oil; 6 slice pancetta, quartered; 150 gram kale, roughly chopped; 1 onion, diced; 3 clove garlic, minced; 2 cup chicken stock; 400 gram tin cannellini beans, drained and rinsed; salt and pepper, to taste; 2 tablespoon extra virgin olive oil; finely grated parmigiano-reggiano cheese

Cannellini bean, pancetta and kale soup

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Serves 2

Prep

10M

Cook

17M

Total

27M

Ingredients

1 tablespoon olive oil

6 slice pancetta, quartered

150 gram kale, roughly chopped

1 onion, diced

3 clove garlic, minced

2 cup chicken stock

400 gram tin cannellini beans, drained and rinsed

salt and pepper, to taste

2 tablespoon extra virgin olive oil

finely grated parmigiano-reggiano cheese

Method

1.Heat olive oil in a large saucepan over medium-high heat. Cook pancetta, kale and onion, 8 minutes. Add garlic and cook, a further 2 minutes.

2.Add stock and cannellini beans, bring to a simmer, 5 minutes. Season with salt and pepper.

3.Ladle into serving bowls, drizzle with extra virgin olive oil and sprinkle with parmigiano-reggiano cheese.

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Ingredients

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