Michael and Rachel's

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Gino’s Neapolitan Bean Soup

Updated: 25 Apr 2015

Ingredients

  • 1 large onion
  • 150g diced pancetta
  • 1 tablespoon rosemary
  • Generous pinch dried chilli
  • 1 400g tin borlotti beans, drained
  • 1 400g tin cannellini beans, drained
  • 1 400g tin chickpeas, drained
  • 1 400g tin lentils, drained
  • 100g tinned chopped tomatoes
  • 1.5 litres veg stock made with 2x cubes
  • Sprinkle parsley

Method

  1. Start frying the pancetta. When the fat starts to come out, add the onion and fry gently for about 8 minutes until golden.
  2. Add the rosemary and chilli flakes and cook for a couple of minutes. Open and drain the tins of beans / lentils.
  3. Add the beans and lentils and cook for a few minutes. Add the tomatoes and stock and bring to a simmer. Cook uncovered on a low-heat for 30-45 minutes. Taste the seasoning; fold in the parsley and allow to rest for 5 minutes before serving.