Healthy dinner recipe: Tuscan bean soup with crispy pancetta

Healthy dinner recipe Tuscan bean soup with crispy pancetta

This is sooooo much more than a soup. It's a warm tasty hug in a bowl that's so wholesome and filling. It makes a delicious healthy dinner for the anytime of year but particularly warming in the cold dark evenings.

This takes about 40 minutes to cook. If you don't have any pancetta, substitute with some bacon.

1 (2) carrots
1 (2) onion
1 (2) courgette
1 (2) stalk(s) celery
3 (6) cloves garlic
½ tsp (1) chilli flakes
1 (2) sprigs thyme
1 (2) sprigs rosemary
½ (1) veg stock cube
1 (2) tin(s) cannellini beans
100g (200) pancetta
100g (200) cherry tomatoes
2 (4) ribs kale
2 (4) ciabatta
25g (50) Parmesan


**It’s best to read through fully before starting**

  1. Line up equipment
  • 1 medium / large saucepan
  • Fill and boil kettle
  • Pre-heat oven to 210c
  • Chopping board & knife
  1. Extra ingredients
  • Salt and pepper to taste
  • A little oil for cooking
  1. Prepare your ingredients
  • Dice your carrots, onions, celery and courgette.
  • Finely chop or mince your garlic (Keep 1 whole clove aside for later or 2 for 4 person box)
  • Slice the pancetta into strips
  • Remove rosemary and thyme leaves from their woody stalks
  • Remove kale leaves from woody stalks and roughly chop
  • Cherry tomatoes can be left whole or quartered depending on your preference
  • Grate the parmesan
  • Drain and rinse the cannellini beans
  1. Make your soup
  • In your saucepan heat a tablespoon of olive or other oil on a medium heat
  • Add pancetta and cook for 3 minutes or until crisping slightly
  • Add carrots, onions, celery, courgettes and garlic and sauté for 5 minutes
  • Add rosemary and thyme leaves
  • Add 500ml hot water from kettle
  • Add stock cube and stir
  • Add cannellini beans
  • Add chilli flakes
  • Add cherry tomatoes
  • Add kale
  • Taste the soup and season with salt and pepper to your liking
  • Cover and simmer for 15 minutes 
  1. Prep your ciabattas
  • Split each roll
  • Peel remaining garlic and rub onto inside of each ciabatta
  • Drizzle each ciabatta with olive oil if desired
  • Put in the oven for 7-8 mins
  1. Serve up
  • Divide your soup into bowls and top with a sprinkling of Parmesan. Serve with a roll each. Enjoy!


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