Italian · Dinner
Farmhouse Vegetable and Bacon Soup
A rustic Italian soup built on pancetta rendered until crisp, then simmered with carrot, celery, onion, potato, cannellini beans and cabbage in a light tomato broth. Finished with parmesan and parsley, it is served with crusty bread for a warming, savoury farmhouse-style bowl.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
391Calories
21.4gProtein
18.1gFat
39.8gCarbs
8.5gSugar
8.2gFiber
1412mgSodium
32mgChol
7.2gSat Fat
982mgPotassium
168mgCalcium
3.3mgIron
0.8mcgVitamin B12
22mgVitamin C
low-cholesterol
high-fiber
low-calorie
herb-salt
hidden-gems
low-chol
low-calorie
Instructions
1
Prep
Dice the pancetta, onion, carrot, celery and potato, and mince the garlic on a cutting board.
2
Sear
Heat the olive oil in a medium saucepan over medium heat and cook the pancetta 3–4 minutes, stirring occasionally, until the fat renders and the edges turn golden and crisp.
3
Simmer
Add the onion, carrot, celery and garlic to the saucepan, then pour in the tomatoes and chicken stock. Add the potato, cannellini beans, bay leaf and thyme. Bring to a gentle simmer over medium-low heat for 20–25 minutes until the potato is fork-tender, then stir in the cabbage and cook 5 minutes until wilted. Season with salt and pepper.
4
Plate
Remove the bay leaf, ladle the soup into a bowl, scatter with parmesan and parsley, and serve with the crusty bread alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g pancetta
- 1 tsp1 tsp olive oil
- 11 onion
- 22 small carrot
- 22 celery stalk
- 2 clove2 clove garlic
- 2/3 cup80g, a small portion of a 14.5 oz can canned tomatoes
- 2 1/2 cups600ml chicken stock
- 2/3 cup120g potato
- 2/3 cup60g, about a third of a 15 oz can cannellini beans, drained
- 1 cup90g cabbage
- 22 small bay leaf
- 1/4 tsp1/4 tsp dried thyme
- salt, to taste
- black pepper, to taste
- 2 tbsp10g parmesan
- 2 tsp2 tsp parsley
- 22 small slice (50g) crusty bread, to serve
