Description Edit

  • 4 servings

Ingredients Edit

Directions Edit

  1. Heat the oil in a saucepan, finely chop the garlic, green onions and pancetta and gently fry over low-medium heat for 3–4 minutes.
  2. Turn up the heat slightly, add the minced meat and brown for 5 minutes then add the beans.
  3. After about 4 minutes, add the stock and leave to cook for 30 minutes.
  4. Clean and prepare the artichokes, cut into wedges then add to the pan; after 2 minutes add the Peas and asparagus tips;
  5. Season with salt and pepper and continue to cook for about 7 minutes, or until the vegetables are tender but not overcooked.
  6. Toast the slices of bread in the oven at 200oC [400oF / Gas 6] for 5 minutes, turning over half way through cooking time, transfer to individual bowls and ladle over the soup.
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