Monday, 22 July 2013

Mixed bean & pancetta soup

It never seems to get that cold during winter here in Brisbane that we need to immerse ourselves in perfecting the art of hearty fare. But regardless, even when the temperature drops below 12C, we like to think its snowing outside, the fire is lit and the soup is hearty. Today's top temp, by the way? 19C. That's how winter rolls in BrisVegas.  


Olive oil
1 red onion, finely chopped
2 celery sticks, ends trimmed, finely chopped
2 garlic cloves, crushed
100g pancetta, 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 tbs chopped fresh continental parsley
2 tsp finely grated lemon rind


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.

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.

Add baby spinach and cook, stirring, for 1-2 minutes. Season with pepper.

Combine the parsley and lemon rind in a bowl. Ladle soup among serving bowls. Top with the parsley mixture to serve.