Warm up to Ben O'Donoghue's rustic bean soup recipe.
Heat a large saucepan over a medium heat.
Heat three tablespoons of olive oil and then add the diced pancetta and sauté until crispy.
Then add the diced vegetables and rosemary and sauté gently for about 10-15 minutes until soft. Add the chopped garlic and sauté for 2-3 minutes then add the tinned tomato and simmer for 10 minutes.
Drain the beans and then add to the vegetable and tomato mixture. Using a potato masher, mash the beans. Add the chicken stock and bring to the boil. Season with salt and pepper to taste.
Ladle into bowls and garnish with chopped parsley and grated parmesan cheese and a drizzle of olive oil.
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