This soup is based on a Bridgette Hafner recipe which I have added more veggies to. I usually double the recipe as it freezes well and is great for tired children. If you are vegetarian you could omit the pancetta. Cannellini beans are a great source of protein and fibre. If you are a fan of having a "meat free Monday" this is a great recipe to make. The original recipe used dried beans which were soaked overnight and added earlier in the recipe - I have tried it both ways and we like the tinned beans more.
- 2 leeks, washed and sliced
- 100g flat pancetta, thinly sliced (optional)
- 2 carrots, diced
- 2 zucchini, diced
- 2 sticks celery, diced
- 2 garlic cloves, sliced
- 1 tbsp olive oil
- 1 small potato, peeled and chopped into small dice
- Sprinkle of dried oregano
- 2 tins of cannellini beans
- Splash of white wine
- 2 tins Italian tomatoes, roughly chopped
- 3 cups water or chicken stock
- Salt and pepper
- 1 sprig rosemary
- Small handful of risoni (dried pasta shaped like rice) or small pasta shapes or broken fettuccine
- Two or three generous handfuls of baby spinach or kale
- Parmesan cheese, grated
- extra virgin olive oil, to serve
- In a heavy-based pot, gently cook the leeks, carrot, zucchini, celery, pancetta and garlic in the olive oil until softened and lightly golden. Add the potato and cook for a couple of minutes. Add the oregano, white wine, tomatoes and water or stock, season with salt and pepper and add rosemary.
- Bring to the boil, skim the surface and simmer for 40-50 minutes or until the vegetables are soft. Add the drained and rinsed breans, risoni and, if the soup has become a little thick, more water. Cook for a further 10 minutes. Add the baby spinach or kale.
- Serve with a sprinkle of freshly grated parmesan cheese and a dash of extra virgin olive oil.
Calories:286 Fat:7g Carbs:41g Fibre:8g Protein:13g