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Pancetta and Barley Minestrone Soup

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Pancetta and Barley Minestrone Soup

with kidney beans and grana padano cheese

Informations supplémentaires
35 min. | 603 kcal | easy | Family, Even better the next day | Printable version
1. Setup Chop the onion and the garlic. Cut the carrot into small dice. Slice the leek.
2. Cook the pancetta In a pot over medium-high heat, add the pancetta. Cook for 4-5 minutes or until crispy. Remove and set aside.
3. Cook the vegetables In the same pan, on medium heat, add the onions and the carrots. Season with salt and pepper and cook for 4-5 minutes. Add the leeks, the garlic, the barley, the dried herbs and cook for 2-3 minutes.
4. Assemble and simmer In the same pan, return the pancetta, add the can of tomato, the broth cube and 4 2P | 6 3P cups of water. Bring to a boil, lower the heat, cover and simmer for 10-15 minutes. Drain and rinse the kidney beans and add them to the soup. Season with salt and pepper. Cook for another 3-4 minutes.
5. Toast the bread In a pan over medium-high heat, add a drizzle of olive oil and toast the bread slices for 1-2 minutes on each side or until golden and crispy.
6. Plate your dish Serve the soup. Garnish with the grana padano. Bon appétit!
100gPancetta
1unitYellow Onion(s)
2unitOrganic Nantes carrot (s)
80gPearled Barley
398mlDiced Tomatoes
398mlRed Kidney Beans
1unitChicken Broth Cube(s)
30gGrana Padano Cheese
1unitLeek(s)
3gSpice Mix (dried oregano,dried herbes de provence)
1unitGarlic Clove(s)
2unitMultigrain Bread
What you need Pot, Pan.
603 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 69g
23%
fat 26g
40%
cholesterol 48mg
16%
fiber 15g
60%
protein 26g
saturated 9g
45%
sodium 1621mg
68%
sugar 12g
trans 0g