White bean, pancetta and parsley broth with parmesan

ServesServes 4-6
Preparation time Preparation time
Cooking timeCooking time


  • 1 tablespoon butter
  • 1 small leek
  • 1 small fennel bulb
  • 4 cloves garlic
  • 300-400g Parmesan cheese rinds
  • 2 fresh parsley stalks and leaves
  • 1½ litres water
  • salt and freshly ground black pepper
  • 1 onion
  • 1 leek
  • 2 garlic cloves
  • 60g pancetta
  • 50ml olive oil
  • 400g cannelli beans, cooked
  • 8-10 slices pancetta
  • grated parmesan
  • chopped parsley


    1. To make the parmesan stock, melt the butter in heavy large saucepan over medium heat
    2. Roughly chop the leek, fennel and garlic and add to the saucepan
    3. Stir until vegetables are soft, about 5 minutes
    4. Add cheese rinds, parsley and water and bring to the boil
    5. Reduce heat to low and simmer for 2 hours, stirring occasionally
    6. Strain, discarding the solids
    7. Return broth to saucepan
    8. Boil over medium-high heat until reduced to 1 litre, season and set aside
    9. Peel and finely dice the onion, leek and garlic and slice the pancetta
    10. Heat another large saucepan over a medium heat; add oil and onion, leek, garlic and pancetta
    11. Cook for 4–5 minutes, stirring well
    12. Add the stock, bring to the boil then reduce to a simmer
    13. Cook for 20 minutes
    14. Add cooked beans and simmer for a further 5 minutes
    15. Check seasoning and keep warm
    16. Lay pancetta onto an oven tray, place in a moderate oven for 5-7 minutes until crisp
    17. Serve the soup in flat bowls and top with the crisp pancetta, parmesan and parsley


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