Categories: Uncategorized

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.

POTREBBE INTERESSARTI
Irene Milito

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