• 4

    Number of People

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  • Very easy


  • Prep time

  • Cook time


  • 1 tbsp extra virgin olive oil
  • 200g piece of pancetta, finely chopped
  • 1 onion, finely chopped
  • 2 carrots, finely chopped
  • 2 stalks of celery, finely chopped
  • 1 small fennel bulb, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 bay leaf
  • 2 sprigs thyme
  • 1 tbsp tomato paste
  • 2L chicken stock and/or water
  • 400g can of cannellini beans, drained and rinsed
  • 1 medium zucchini, diced
  • 2 nests of vermicelli
  • 3 stalks of silverbeet, leaves and stalks shredded (or kale or spinach)
  • Salt and pepper
  • Parmesan, to serve


#AutumnRecipes This recipe is cooked in the Unlimited Premium Stewpot and created by Tefal brand ambassador, Justine Schofield.

1. Heat oil in a large stewpot over medium heat. Add the pancetta and onion and cook for 4-5 minutes to soften. Add the carrots, celery, fennel, garlic, bay leaf and thyme and then turn the heat to low and cook for 5-6 minutes until all the vegetables are soft. Turn the heat to low and cook for 5-6 minutes until all the vegetables are soft.

2. Add the tomato paste and cook for a minute before adding the stock, cannellini beans, zucchini, silverbeet stalks and a good pinch of salt and pepper. Gently simmer for 35 minutes with the lid on.

3. To finish the soup, add the silverbeet and vermicelli and cook for 2 minutes. Once the vermicelli is al dente, serve in shallow bowls with a drizzle of extra virgin olive oil. Serve with freshly grated parmesan and crusty bread.

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