Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.
Ingredients
- diced pancetta 77g pack
- spring onions a bunch, finely sliced
- fennel 1 bulb, halved and thinly sliced
- garlic 2 cloves, chopped
- chicken stock 1 litre
- cannellini beans 2 x 400g tins, drained and rinsed
- asparagus tips 125g
- sugar snap peas 150g, halved lengthways
- frozen peas 100g
- baby spinach 125g
- parmesan 50g, finely grated, to serve
- crusty bread to serve
Method
-
Step 1
Put the pancetta into a large non-stick pan and cook until crisp and the fat has rendered. Add the spring onions and fennel with some seasoning, and cook gently for 5 minutes until the fennel is beginning to soften.
-
Step 2
Add the garlic and cook for 1 minute until fragrant, then pour in the stock and beans. Bring to the boil and simmer for 5 minutes, then add the asparagus tips and sugar snaps, and simmer for another 5 minutes.
-
Step 3
Stir in the peas and spinach, and cook for a few minutes until the spinach has wilted, then spoon into bowls, top with parmesan and serve with bread, if you like.
Nutritional Information
- Kcals 362
- Fat 14.8g
- Saturates 6.5g
- Carbs 27.6g
- Sugars 5.8g
- Fibre 8.2g
- Protein 25.7g
- Salt 2.9g
