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Monday, June 1, 2015

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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