Serves 4-6
Preparation time
Cooking time

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Ingredients

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Method

1. 1. To make the parmesan stock, melt the butter in heavy large saucepan over medium heat
   2. Roughly chop the leek, fennel and garlic and add to the saucepan
   3. Stir until vegetables are soft, about 5 minutes
   4. Add cheese rinds, parsley and water and bring to the boil
   5. Reduce heat to low and simmer for 2 hours, stirring occasionally
   6. Strain, discarding the solids
   7. Return broth to saucepan
   8. Boil over medium-high heat until reduced to 1 litre, season and set aside
   9. Peel and finely dice the onion, leek and garlic and slice the pancetta
   10. Heat another large saucepan over a medium heat; add oil and onion, leek, garlic and pancetta
   11. Cook for 4–5 minutes, stirring well
   12. Add the stock, bring to the boil then reduce to a simmer
   13. Cook for 20 minutes
   14. Add cooked beans and simmer for a further 5 minutes
   15. Check seasoning and keep warm
   16. Lay pancetta onto an oven tray, place in a moderate oven for 5-7 minutes until crisp
   17. Serve the soup in flat bowls and top with the crisp pancetta, parmesan and parsley

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