Ingredients

2 tablespoons SMS Extra Virgin olive oil

1 leek (100 g)

1 carrot (80 g)

½ teaspoon chopped rosemary

1 tablespoon Tomato Puree Podravka

1 can Chopped Tomato Podravka (390 g)

1 can Red Beans Podravka (800 g)

8 cherry tomatoes (roasted)

4 slices Pancetta Podravka

1 tablespoon Vegeta

We used

Vegeta universal

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons30 min

• 1 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.
• 2 Add tomato puree and simmer for yet another minute, then stir in chopped tomato and pour in some water.
• 3 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.
• 4 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.
• 5 Cut the pancetta into sticks (or cubes) and fry until golden red.
• 6 Pour in the soup in a serving bowl and garnish with fried pancetta and roasted tomatoes.