Bean and pancetta soup

Chunky veg soup with pancetta on top. Mmmmmm!

There are so many of your own twists you can make on this soup: make it veg-only and leave out the pancetta; spice it up with chilli flakes or Mexicanify it with chipotle; add leeks; use red onions; lob in some courgette chunks; finish it off with snozzberries (sorry – been watch Willy Wonka!)
Serves: 4 • Prep: 10 mins • Cook: 20 mins • Easy 
  • olive oil
  • 6 strips of pancetta
  • 1 onion, chopped
  • 1 carrot, peeled and finely chopped
  • 1 stick celery, finely chopped
  • squeeze of tomato puree
  • 1 tin chopped tomatoes
  • 1 tin beans e.g. pinto, barlotti, haricot, mixed, baked beans without the sauce
  • 200g frozen sweetcorn
  • veg stock, about a tin’s worth
  • handful of shredded kale or savoy cabbage
  • sea salt
  • black pepper
  • Optional: chilli flakes, garlic, harissa paste, chipotle paste avocado, anything you like!
Dry fry the bacon on a medium heat until it’s a bit crispy. When it’s ready turn the heat off but leave it in the pan.

Heat some olive oil in a big pot and add the onion, carrot and celery. Soften for about 5 mins.

Add the tin of tomatoes, squeeze of puree, beans, kale or cabbage and veg stock. For the stock I put a heaped teaspoon of Marigold in the empty tin of toms, added hot water and swirled it around.

Season with a little salt and black pepper and simmer for about 10 mins.

Transfer into bowls, break up the pancetta strips and arrange tastefully on top.

Have with a slice of buttery sourdough toast after a gorgeous walk in the woods.
Nutrition info
Beans are a fantastic source of the little-discussed mineral, Molybdenum. Molybdenum plays an important role in nervous signalling and brain function, and in these days of high stress and of poor foods that degenerate the brain it's vital to give the pathways a big helping hand. This soup is also packed with fibre for your friendly gut microbes to feed on and stay happy.

Make the easy switch to being vegetarian with a veggie eatnaturally plan every week!

Become a plant-passionate, plant-inspired bean lover!
Kris Carr
Share this recipe
Print Friendly and PDF
We use cookies to help us learn how visitors use our site. If you continue to use this site we will assume that you accept our use of cookies. Read our Cookie Policy.