Cabbage, bean and pancetta soup recipe

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  • Serves 4
  • 10 mins to prepare and 30 mins to cook
  • 358 calories / serving
  • Freezable
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Cabbage, bean and pancetta soup
  1. Heat the olive oil in a large pan and chop and sauté the onion, celery, carrots and potato with the cubed pancetta, garlic, rosemary sprigs and one bay leaf for 8-10 minutes.
  2. Meanwhile, blanch half a cabbage, core removed and thinly sliced, in boiling salted water for 5 minutes, drain and set aside.
  3. Add the cannelloni beans and 1 litre stock to the pan and simmer for 30 minutes until the vegetables are soft. Add the cabbage, cover and cook for another 5 minutes.
  4. Season and serve with a drizzle of olive oil and crusty bread.

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.

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  • Ingredients

  • 1tbsp olive oil
  • 1 large onion
  • 2 sticks celery
  • 2 carrots
  • 1 medium potato
  • 150g pack cubed pancetta
  • 4 cloves garlic, chopped
  • 2 sprigs rosemary
  • 1 bay leaf
  • 400g tin cannellini beans, drained
  • 1/2 white cabbage, finely sliced
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  • Energy 1495kj 358kcal 18%
  • Fat 16g 23%
  • Saturates 5.7g 29%
  • Sugars 13.9g 15%
  • Salt 4.1g 68%

of the reference intake
Carbohydrate 32.8g Protein 14.6g Fibre 12.3g

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