Ingredients

• 2 onions, chopped
• 150g diced pancetta
• 2 packs of 6 tomatoes, roughly chopped
• 1.2l chicken stock made with two stock cubes
• 2x tins cannellini beans
• Parmesan cheese shavings
• Chopped parsley to garnish
• Optional basil

Method

1. Saute the onions and pancetta for about 5 minutes until starting to turn golden.
2. Add the tomatoes and cook for another 3-4 minutes.
3. Add the stock, cannellini beans, basil if using, and simmer for 10-15 minutes.
4. Use a blender to puree some of the soup - not all though, leave the texture quite chunky.
5. Garnish with parmesan cheese shavings and chopped parsley. Serve.

Made 5 portions.