Cannellini and pancetta soup
Ingredients:
- (1) 1/4 cup/50 ml Extra virgin olive oil
- (2) 2 Cloves garlic, peeled and crushed
- (3) 3 ounces/90 g Pancetta, large diced
- (4) 2 Fresh Chile peppers, chopped
- (5) 1 (19 ounce/540ml) Can cannellini beans, drained and rised
- (6) Salt and freshly ground black pepper
- (7)1 to 2 cups/300 to 500 ml Water
Preparation:
In a saucepan, heat the extra virgin olive oil. Sauté the garlic and add the pancetta and cook for 2 minutes. Add the Chile peppers and cannellini beans, and stir. Allow cook for a few minutes and then add the salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes.
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