Chunky soup
Recipe by Tania chomicz
2 Leeks, washed and trimmed
2 carrots, peeled and trimmed
1 tbsp olive oil
70g diced pancetta
2 garlic cloves, peeled and finely chopped
2 x 400g tins of cannellini beans, drained and rinsed
400g tin chopped tomatoes
400ml vegetable stock
2tbsp tomato puree
handful grated parmesan to serve
Prep. Time → 10 min
Cook Time → 15 min
1. Slice the leeks and chop the carrots into small chunks
2. Gently fry the pancetta
3. Add the olive oil, leeks and carrots and fry for five minutes
4. Add the garlic and stir for one minute
5. Add the beans, tomatoes, stock and puree and cook for 10 minutes
6. Season to taste and serve a sprinkle of cheese and crusty bread
main courses October 08, 2014 16:08
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