- 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
First Courses
Preparation time: 15 minutes
Difficulty:
Ingredients for 4
Preparation time: 15 minutes
Cooking time: 8-10 minutes
Serves: 4
Method
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.
