Italian Pork Soups Starters

Tuscan bean soup


  • 125g Pancetta, chopped
  • 2 Cloves garlic
  • 1 Onion, chopped
  • 2 Stalks celery, de-stringed and finely chopped
  • 1 Tin plum or chopped tomatoes
  • 1 Litre chicken stock
  • 2 Tins of beans (borlotti, cannellini etc), drained and rinsed
  • A sprig of fresh rosemary, chopped
  • A handful of fresh basil


In a large pan, fry the pancetta with the onion and celery in olive oil until soft. Add the garlic and fry for a few minutes before adding the tomatoes and stock along with the rosemary. Add salt and pepper and cook for about half an hour. Add the beans and cook for another 5-10 minutes until the beans are warmed through. To serve, tear the basil leaves and mix through. Check seasoning and grate over some parmesan.

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