Broad bean-and-pancetta soup

Broad bean-and-pancetta soup

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  • 4
  • Easy
  • 10 minutes
  • 20 minutes
  • Woolworths Simonsig Chenin Blanc 2019


  • 100 g Woolworths deli diced pancetta
  • 4 T olive oil
  • ½ t smoked paprika
  • 4 cloves garlic, crushed
  • 2 chillies, chopped
  • 200 g baby leeks, chopped
  • 1 x 400 g can cannellini beans, drained and rinsed
  • 1 x 400 g can chickpeas
  • 1 x 500 ml carton Woolworths organic chicken stock
  • 1 lemon, quartered, for serving
  • Woolworths podded broad beans, for serving
  • 1 x 50 g tub Woolworths pecorino Romano shavings
  • 1 Woolworths Heat and Eat garlic-filled ciabatta, heated and toasted

Cooking Instructions

1. Pan-fry the pancetta in 1 T olive oil until golden and crispy, then remove from the pan and set aside.

2. In the same pan, fry the garlic and chillies in 2 T olive oil until crispy. Add the paprika for the last 30 seconds of cooking time. Cook until fragrant but take care not to burn it as it will become bitter. Remove the garlic, chilli and paprika from the pan with the oil and set aside for serving.

3. In the same pan, heat the remaining olive oil and soften the baby leeks over a low heat for 3–5 minutes. Add the cannellini beans, chickpeas with their brine and stock and simmer for 10 minutes. Season to taste.

4. To serve, scatter the broad beans over each bowl and top with the garlic-and-chilli oil, pancetta and pecorino. Serve with the ciabatta.

Find more soup recipes here. 

Photograph: Sadiqah Assur-Ismail 
Food Assistant: Claire-ellen Van Rooyen

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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