CANNELLINI & PANCETTA SOUP

CANNELLINI & PANCETTA SOUP
I myself do not use Pancetta as a vegan but left it in the recipe for those who wish it



1/4 cup (50 ml) extra virgin olive oil
2 garlic cloves, peeled and crushed
3 oz (90 g) pancetta, largely diced
2 fresh chili peppers, chopped
1 can 19 oz/540 ml cannellini beans, drained and rinsed
salt and freshly ground black pepper to taste
1 to 2 cups (300 to 500 ml) water

To start your Cannellini & Pancetta Soup:


In a saucepan, heat extra virgin olive oil. Saute 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 beans and add little water.


Allow to simmer for 15 minutes.

Yield: 2 - 4 servings