It’s Tuscan and it's Souper! Perfect with a large chunk of crusty bread.
What you'll need
1 tbsp olive oil
1 stick celery, diced
1 carrot, diced
400g can Tarantella Organic Plum Tomatoes
400g can cannellini beans, drained and rinsed
800ml vegetable stock
75g orzo pasta
100g diced pancetta
1 tbsp chopped chives
How to make it
- Heat the oil in a large saucepan and fry the celery and carrot for 3 minutes. Stir in the tomatoes, breaking them up lightly with a wooden spoon, the beans, stock and pasta and cook, covered for 10 minutes, stirring occasionally to stop the pasta from sticking.
- Meanwhile, heat a small frying pan and fry the pancetta for 2-3 minutes until crispy, drain on kitchen paper.
- Divide the soup between 4 bowls and sprinkle over the pancetta and chives. Great served with crusty bread.
If you love this dish you’ll love these too:
Wholesome and warming! Packed full of veggies and a variety of different beans for added depth and texture.
Tuna Tomato Melt
Level up your lunch! These Tuna Melts are quick, and simple to make so will be on the table in no time.
Homemade Nachos with Salsa Dip
Fancy a dip? Tuck into these homemade nachos with a chunky salsa dip made with Tarantella Organic Plum Tomatoes .
Mix things up. This Gnocchi Bolognese made with Tarantella Chopped Tomatoes is a meat-free dish that everyone can enjoy.