Olive oil for frying
1 large onion finely sliced
2 garlic cloves
4 leeks cut into chunks
2 tbsp harissa paste
400g tinned chopped tomatoes
300ml chicken stock
2 x 400g tins cannellini beans, drained & rinsed.
Juice of half a lemon
100g diced pancetta
Large handful of freshly chopped parsley
Salt & pepper
Heat a little olive oil in a saucepan. Fry the onion and pancetta over a low heat for 5 minutes until softened. Add the garlic and the leeks to the pan and cook for a further minute. Stir in the harissa paste, chopped tomatoes and the chicken stock. Bring to a simmer, season and then cook for 20 minutes.
Add the cannelini beans then simmer for a couple of minutes to heat through. Taste and adjust seasoning if necessary. Stir in the juice of a lemon and then the parsley.
Enjoy with warm crusty bread.
For vegetarian or vegan diets substitute the stock for vegetable stock and omit the pancetta. For an extra meaty treat, try adding some confit duck leg meat or slices of your favourite sausage.
Recipe provided by Marc Eyres @ The Countryman, Staverton