Cannellini Bean Soup
Total Time: 40 mins
Preparation Time: 10 mins
Cook Time: 30 mins
Ingredients
- Servings: 4
- 4 shallots, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- 2 leeks, finely chopped
- 5 ounces bacon, finely chopped
- 1 tablespoon olive oil
- 47 ounces chicken stock (can use vegetable stock too)
- 2 bay leaves
- 1/2 teaspoon dried oregano
- 2 (15 ounce) cans cannellini beans, drained
- 1/4 cup fresh parsley, chopped
Recipe
- 1 fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
- 2 pour in the stock and add the bay leaves and oregano.
- 3 season and bring to the boil, cover the pan and simmer gently for 15 minutes.
- 4 tip in the beans, re-cover and simmer for a further 5 minutes.
- 5 swirl the chopped parsley into the soup.
- 6 serve sprinkled with a little extra parsley.
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