CANNELLINI BEAN, PANCETTA & THYME SOUP

Nutritional values per serving:

calories 407, protein 25g, fat 20g (saturated 7.6g), carbs 20g (sugar 10.9g), sodium 1090mg

INGREDIENTS

• 1 tbsp olive oil
• 1 medium onion, finely diced
• 50g diced pancetta (lardons)
• 5 very ripe medium tomatoes, roughly chopped
• 500ml fresh chicken stock
• 1 can (400g) cannellini beans
• 10 sprigs thyme, leaves picked
• 20g Grana Padano or Parmesan, finely grated

METHOD

• Warm the oil in a large saucepan on medium heat. Sauté the onions and pancetta for about 4 minutes. Add the tomatoes and thyme (reserve some for garnish) and simmer for a further 3 minutes.
• Add the chicken stock and beans (including liquid) and simmer for 5 minutes. Use a stick blender and puree the soup a little bit, but, keep it chunky. Taste and season with salt and pepper if needed.
• Serve garnished with the reserved thyme leaves, grated cheese and a drizzle of olive oil.

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ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food