Appetizers / Soups / Salads

Bean and Pancetta Soup is for Lunch.

Bean and Pancetta Soup takes 10 minutes to prepare.

Bean and Pancetta Soup takes 600 minutes to cook.

Bean and Pancetta Soup makes 10 servings.

The ingredients for Bean and Pancetta Soup are:

200g Dried Cannellini Beans
200g Dried Haricot Beans
75g Dried Aduki Beans
4 cubes Knoor Vegetable Stock
400g Canned Chopped Tomatoes in Sauce
40g Tomato Puree
500g Leeks or onions
3 cloves Garlic
100gt Pancetta
15g Dried Tyme
10g Pink, Black and White Pepper
10g Dried Oregano
8 cups Water

Here is how you make Bean and Pancetta Soup:

Soak beans a minimum of 12 hours or overnightChop garlic and leeks or onions . Cook Pancetta over medium heat until fat begins to melt, add chopped garlic, leeks and onions to pancetta and cook over medium heat for about 5 minutes or until onions are translucent. Tip into a slow cookerRinse beans and add to slow cookerAdd Canned Chopped Tomatoes, tomato paste and spices to slow cookerSlow cook on low a minimum of 10 hours Season further if neededServe Even better the second day.Serving Size: Makes 10 15oz servingsNumber of Servings: 10Recipe submitted by SparkPeople user CRNLONDON.

The nutritional information for Bean and Pancetta Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 117.4

• Total Fat: 3.8 g
• Cholesterol: 0.0 mg
• Sodium: 367.6 mg
• Total Carbs: 13.2 g
• Dietary Fiber: 5.2 g
• Protein: 6.2 g

The dietary needs meet for Bean and Pancetta Soup is Low Carb