Ingredienti per 4
  • ½ tbsp extra virgin olive oil, plus extra for drizzling
  • 150g diced pancetta
  • 400g can chopped tomatoes
  • 800ml chicken stock
  • 400g can cannellini beans, drained and rinsed
  • ½ Savoy cabbage, shredded (300g)
  • ½ x 25g pack basil, shredded

Preparation time: 15 minutes
Cooking time: 8-10 minutes
Serves: 4


Heat ½ tbsp oil in a large saucepan and fry the pancetta for 2-3 minutes.

Add the tomatoes, stock and beans and bring to the boil. Stir in the cabbage and cook, covered for 5 minutes.

Season with black pepper.

Drizzle with a little oil and serve with crusty bread.

Cooks tip: Swop the cannellini beans for butter or kidney beans.

Cabbage, Pancetta & Bean Soup