Name: Lettuce, pancetta and bean soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoon extra virgin olive oil; 1 onion, chopped; 60 gram pancetta, diced; 6 clove garlic, finely chopped; 2 400 gram cans cannellini beans, drained, rinsed; 3 litre water; 3 cup shredded iceberg lettuce; 1 large ripe tomato, diced; crusty bread, to serve

Ingredients

2 tablespoon extra virgin olive oil

1 onion, chopped

60 gram pancetta, diced

6 clove garlic, finely chopped

2 400 gram cans cannellini beans, drained, rinsed

3 litre water

3 cup shredded iceberg lettuce

1 large ripe tomato, diced

crusty bread, to serve

Method

1.Heat oil in a large saucepan on medium. Add onion, pancetta and garlic and cook for 5 minutes, stirring, until fragrant.

2.Add beans, water and season to taste. Bring to boil and stir in lettuce and tomato. Reduce heat to low and simmer for 3 minutes, until lettuce softens. Serve hot with crusty bread.

Women's Weekly Food