WINTER GARDEN SOUP WITH CANNELLINI BEANS AND PANCETTA

Serves 4

EASY

Preparation: 10 minutes Cooking: 20 minutes

Woolworths deli diced pancetta 100 g olive oil 4T smoked paprika ½t garlic 4 cloves, crushed chillies 2, chopped baby leeks 200 g, chopped cannellini beans 1 x 400 g can, drained and rinsed chickpeas 1 x 400 g can

Woolworths organic chicken stock

1 x 500 ml carton lemon 1, quartered, for serving Woolworths podded broad beans, for serving

Woolworths pecorino Romano shavings 1 x 50 g tub

Woolworths Heat and Eat garlic-filled ciabatta 1, heated and toasted

1 Pan-fry the pancetta in 1 T olive oil until golden and crispy, then remove from the pan and set aside. 2 In the same pan, fry the garlic and chillies in 2 T olive oil until crispy. Add the paprika for the last 30 seconds of cooking time. Cook until fragrant but take care not to burn it as it will become bitter. Remove the garlic, chilli and paprika from the pan with the oil and set aside for serving. 3 In the same pan, heat the remaining olive oil and soften the baby leeks over a low heat for 3–5 minutes. Add the cannellini beans, chickpeas with their brine and stock and simmer for 10 minutes. Season to taste. 4 To serve, scatter the broad beans over each bowl and top with the garlic-and-chilli oil, pancetta and pecorino. Serve with the ciabatta.

WINE: Woolworths Simonsig

Chenin Blanc 2019