2 tsp olive oil
1 brown onion, finely chopped
2 celery sticks, trimmed, thickly sliced
1 large carrot, peeled, coarsely chopped
100g pancetta, coarsely chopped
2 garlic cloves, crushed
1L (4 cups) salt-reduced chicken stock
400g can cannellini beans, rinsed, drained
1 400g can crushed tomatoes
200g silverbeet, trimmed, shredded
4 slices crusty wholemeal bread, coarsely torn (if having for lunch)
Olive oil spray Chopped continental parsley, to serve
Step 1: Heat oil in a large saucepan on medium heat. Saute onion, celery, carrot and pancetta stirring occasionally for 6-7 minutes or until vegetables are golden and just soft. Add garlic and stir for 1 minute or until aromatic.
Step 2: Add stock, beans and tomato. Increase heat to high and bring to boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until reduced slightly. Add silverbeet and cook for 2 minutes or until wilted. Season with black pepper.
Recipe from Emma Brown, Nutritionist. BBB Nutrition.