calc1 tbsp of GALLO Pure Olive Oil
calc3 ½ oz of pancetta (ham), diced
calc2 medium onions, chopped
calc2 cloves of garlic, crushed
calc1 can PRIMO Black Beans
calc1 potato, peeled and cut into ½ inch cubes
calc1 carrot, peeled and cut into chunks
calc1 leek, sliced into rings
calc ¼ green cabbage, shredded
calc1 celery stalk, chopped
calc16 oz of canned PRIMO Diced Tomatoes
calc7 oz of canned PRIMO White Kidney Beans, drained and rinsed
calc2 ½ cups of hot ham or chicken stock, diluted with2.5 cups of boiling water


bouquet garni (2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together)
salt and pepper
freshly grated Parmesan cheese, to serve
calc info

recipe image



Heat olive oil in large saucepan. Add the diced pancetta, chopped onions, and garlic and fry for about 5 minutes, stirring, or until the onions are soft and golden. Add the prepared potato, carrot, leek, cabbage, and celery to the saucepan. Cook for a further 2 minutes, stirring frequently to the coat all vegetables in the oil.

Add the tomatoes, black beans, hot ham or chicken stock, stirring to mix. Leave the soup to simmer, covered, for 15-20 minutes or until all the vegetables are just tender. Remove the bouquet garni, season with salt and pepper and serve with plenty of freshly grated Parmesan cheese.


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