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Red summer vegetable stew
quick meals, light summer
This vegetable stew of leek and red beans with its soft texture and gentle flavour shall fit well with the summer season, and roasted pancetta shall give a final touch to this simple dish eaten with a spoon.
Preparation
30 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
Heat the oil, add chopped leek, grated carrots and rosemary, sauté on a medium-low heat, stirring from time to time until the veggies become soft. Add tomato puree and simmer for yet another minute, then stir in chopped tomato and pour in some water. Bring it to boil and cook 10 minutes, add the remaining water (ca. 800 ml), then add red beans, one tablespoon Vegeta and cook for another 5 minutes. Let it cool slowly. Take two cups of soup and mix it with electric mixer then return it to the bowl and stir well all together, season with salt and pepper if necessary. Cut the pancetta into sticks (or cubes) and fry until golden red. Pour in the soup in a serving bowl and garnish with fried pancetta and roasted tomatoes.
Advice
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