Pancetta and borlotti bean soup with toasts

The borlotti beans in this hearty soup are delicious and rich once cooked.

The ingredient of Pancetta and borlotti bean soup with toasts

1. 190g (1 cup) dried borlotti beans
2. 1 tsp extra virgin olive oil
3. 1 large brown onion, finely chopped
4. 4 celery sticks, finely chopped
5. 1 large carrot, peeled, finely chopped
6. 75g pancetta, finely chopped
7. 3 garlic cloves, crushed
8. 2 tsp fresh rosemary, finely chopped
9. 1 long fresh red chilli, deseeded, finely chopped
10. 500ml (2 cups) Massel chicken style liquid stock or vegetable liquid stock
11. 500ml (2 cups) water
12. 100g trimmed cavolo nero (Tuscan cabbage), chopped
13. 4 slices rye bread, grilled
14. 1 1/2 tbsp fresh basil pesto
15. Baby herbs, to serve

The instruction how to make Pancetta and borlotti bean soup with toasts

1. Place beans in a bowl. Cover with cold water. Set aside for 8 hours or overnight to soak. Drain. Place in a saucepan. Cover with cold water. Bring to the boil over mediumhigh heat. Cook for 10 minutes. Drain well.
2. Heat the oil in a non-stick frying pan over medium heat. Cook the onion, celery, carrot and pancetta, stirring, for 5 minutes or until soft. Add the garlic, rosemary and chilli. Cook, stirring, for 1 minute or until aromatic.
3. Place the onion mixture, beans, stock and water in a large (6L) slow cooker. Cover. Cook on low for 6-7 hours. Stir through the cavolo nero and season with black pepper.
4. Spread bread with pesto. Divide soup among bowls. Top with herbs. Serve with toast.

Nutritions of Pancetta and borlotti bean soup with toasts

calories: 368.06 calories
fatContent: 9 grams fat
saturatedFatContent: 2 grams saturated fat
carbohydrateContent: 40 grams carbohydrates
sugarContent:
fibreContent:
proteinContent: 20 grams protein
cholesterolContent:
sodiumContent: