Cannellini and Pancetta Soup
Ingredients:
1/4 cup extra virgin olive oil
2 cloves garlic, peeled and crushed
3 ounces pancetta, largely diced
2 fresh chili peppers, chopped
1 can cannellini beans, drained and rinsed (19oz)
salt and freshly ground black pepper to taste
300ml - 500ml water
Method:
1.In a saucepan, heat extra virgin olive oil. Sauté garlic and add the pancetta and cook for 2 minutes. Add chili peppers and cannellini beans and stir. Allow to cook for a few minutes and then add salt and pepper. For a thicker consistency mash up 1/3 of the bean and add little water. Allow to simmer for 15 minutes.
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