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Broccoli Bean and Pancetta Soup

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  • 1. Place a saucepan over a medium heat. Dice the pancetta, add to the saucepan and gently sauté, stirring occasionally until brown. Dice the onion and add to the saucepan along with the rosemary and sauté until the onions are translucent.
  • 2. Pour in the stock and bring to a simmer.
  • 3. Chop the broccoli into small pieces and dice the turnip and add them to the saucepan. Split the chili down the middle, clean out the seeds and add to the pot.
  • 4. Simmer gently until the vegetables are cooked. Add a little water during cooking if the level of the liquid gets too low. Add the drained cannellini beans and simmer for a further 5 minutes. Remove from the heat, stir in the lemon juice, season with salt and pepper and serve with a splash of extra virgin olive oil and fresh crusty bread

About The Author


Elizabeth’s culinary journey started in her childhood home. Coming from Greek and English immigrant parents, food always seemed to be the main focus of everyday life. “Dad would come home from ...