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Smoked Pancetta & Mediterranean Bean Soup with Pecorino & Rocket<

Smoked Pancetta & Mediterranean Bean Soup with Pecorino & Rocket

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No. of Servings:
Preparation time:
Cooking time:
Cooking Instructions:
Cook the onions over a moderate heat with the olive oil; add the garlic, smoked pancetta, leeks & parsley, and continue to cook for a further 10 minutes on a low heat.

Add the chicken stock and bay leaves and simmer for 20 minutes, then add the beans and cook for 10 minutes.

When the soup is cooked, taste and add salt and pepper as needed.

To serve:
This must be served piping hot. Heat 4 soup bowls in the oven, then ladle the soup into the bowls.

Place the wild rocket on top and grate the pecorino cheese all over, then drizzle with olive oil & lemon juice.

2 user comment(s)

Submitted by Northern Star @ 12:23pm Sunday July 05, 2009
Didn't have any Pancetta so just used bacon which worked equally as well. Bean mixes were really good. Can be used as a starter or a lunchtime snack.
Submitted by Ann @ 3:41pm Thursday March 07, 2013
Really good and wholesome - very impressed with my first try with the packs of Epicure beans
350g Epicure Mediterranean Bean Mix
2 medium White Onions - peeled and finely chopped
4 Garlic Cloves - finely chopped
250g diced Smoked Pancetta
1 Leek - cut in half, washed and sliced finely
Juice of 1 Lemon
1 large bunch Flat Leaf Parsley
1.2 litres (1,200ml) Chicken Stock
35ml Olive Oil
2 Bay Leaves
100g shaved Pecorino Cheese
Sea Salt & Ground Black Pepper
1 bag wild Rocket - to garnish

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