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


  1. 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.
  2. Meanwhile, heat a small frying pan and fry the pancetta for 2-3 minutes until crispy, drain on kitchen paper.
  3. Divide the soup between 4 bowls and sprinkle over the pancetta and chives. Great served with crusty bread.