Tuscan Bean and Tomato Soup
Ingredients – Serves 4
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
- 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.