Serves 4 | Prep 10 mins | Cooks in 25 mins
2 tbs olive oil
1 brown onion, finely chopped
200g pancetta (or prosciutto), finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves garlic, finely chopped
2 bay leaves (fresh or dried)
1.5 litres water (or vegetable stock if you prefer)
200g cherry tomatoes, halved
1/2 bunch Tuscan kale, stalk removed & finely sliced
salt & pepper, to taste
400g tin cannellini beans, drained & rinsed
400g tin borlotti beans, drained & rinsed
100g grated parmesan
4 slices wholegrain (or gluten free) bread, to serve
1. Heat oil in a large saucepan add diced onion and sauté for a few minutes.
2. Add pancetta, carrot, celery and garlic and continue to sauté for a few minutes.
3. Add bay leaves, water, tomatoes and kale. Season with salt and pepper, then bring to a simmer and cook for (at least) 20-25 minutes.
4. Add beans and stir until hot, then stir in parmesan and serve with bread.
Energy: 2291.3kj
Protein: 34.6g
Carbs: 34.6g
Fibre: 13.2g
Sat. Fat: 9.7g
Fat: 26.8g
Calories: 547.5cal
Sugar: 8.8g