Bean and Pancetta Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
200g Dried Cannellini Beans200g Dried Haricot Beans75g Dried Aduki Beans4 cubes Knoor Vegetable Stock 400g Canned Chopped Tomatoes in Sauce40g Tomato Puree500g Leeks or onions3 cloves Garlic100gt Pancetta15g Dried Tyme10g Pink, Black and White Pepper10g Dried Oregano8 cups Water
Soak beans a minimum of 12 hours or overnight
Chop garlic and leeks or onions .
Cook Pancetta over medium heat until fat begins to melt, add chopped garlic, leeks and onions to pancetta and cook over medium heat for about 5 minutes or until onions are translucent. Tip into a slow cooker
Rinse beans and add to slow cooker
Add Canned Chopped Tomatoes, tomato paste and spices to slow cooker
Slow cook on low a minimum of 10 hours
Season further if needed
Serve
Even better the second day.
Serving Size: Makes 10 15oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user CRNLONDON.
Chop garlic and leeks or onions .
Cook Pancetta over medium heat until fat begins to melt, add chopped garlic, leeks and onions to pancetta and cook over medium heat for about 5 minutes or until onions are translucent. Tip into a slow cooker
Rinse beans and add to slow cooker
Add Canned Chopped Tomatoes, tomato paste and spices to slow cooker
Slow cook on low a minimum of 10 hours
Season further if needed
Serve
Even better the second day.
Serving Size: Makes 10 15oz servings
Number of Servings: 10
Recipe submitted by SparkPeople user CRNLONDON.
Nutritional Info Amount Per Serving
- Calories: 117.4
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 367.6 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 5.2 g
- Protein: 6.2 g
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