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.