White bean, pancetta and parsley broth with parmesan
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Ingredients
- 1 tablespoon butter
- 1 small leek
- 1 small fennel bulb
- 4 cloves garlic
- 300-400g Parmesan cheese rinds
- 2 fresh parsley stalks and leaves
- 1½ litres water
- salt
- freshly ground black pepper
- 1 onion
- 1 leek
- 2 garlic cloves
- 60g pancetta
- 50ml olive oil
- 400g cannelli beans, cooked
- 8-10 slices pancetta
- grated parmesan
- chopped parsley
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