Pancetta And Bean Soup - cooking recipe

Ingredients

2 tbsp extra virgin olive oil
1 None onion, chopped
2 oz pancetta, diced
6 cloves garlic, finely chopped
2 (13.5 oz) cans cannellini beans, drained, rinsed
1 head iceberg lettuce, shredded
1 None large ripe tomato, diced
None None crusty bread, to serve (optional)

Preparation

Heat oil in a large saucepan over medium heat. Add onion, pancetta and garlic. Cook for 5 mins, stirring, until fragrant. Add beans and 12 cups water. Season. Bring to a boil. Add lettuce and tomato. Reduce heat and simmer for 3 mins, until lettuce softens.
Serve hot with crusty bread, if desired.