VEGETABLE SOUP WITH WHEATBERRY AND PANCETTA
VEGETABLE SOUP WITH WHEATBERRY AND PANCETTA Cooking time: 30-35 minutes | Servings: 4 A delicious lean soup that will carry you that extra mile or two.
Ingredients
- 4 Carrots
- 4 Parsnips
- 4 Celery stalks
- 4 Onions
- 400 g Diced pancetta
- 200 ml Wheatberry
- 2 Bay leaf
- 4 sprigs of thyme
- 2 Cube Vegetable stock
- 3 L Water
- 200 g Canned white beans
- Olive oil for frying
- To taste Salt & pepper
- 4 tbsp Chopped parsley
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