Bean and Pancetta Soup
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Bean and Pancetta Soup calories by ingredient
Introduction
A thick and hearty soup A thick and hearty soupNumber of Servings: 10
Ingredients
-
200g Dried Cannellini Beans
200g Dried Haricot Beans
75g Dried Aduki Beans
4 cubes Knoor Vegetable Stock
400g Canned Chopped Tomatoes in Sauce
40g Tomato Puree
500g Leeks or onions
3 cloves Garlic
100gt Pancetta
15g Dried Tyme
10g Pink, Black and White Pepper
10g Dried Oregano
8 cups Water
Directions
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.