Winter cannellini bean soup
- Good Food team
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Serves 6
Easy
Cook: 30 mins - 35 mins
Plus freezing and defrosting times
A star rating of 4 out of 5.15 ratingsRate
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A freeze-ahead soup that's perfect for a festive meal - no more last minute panics
Freezable
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
-
4 shallots
finely chopped
-
2 garlic cloves
finely chopped
-
1 carrot
finely chopped
-
2 celery
sticks, finely chopped
-
2 leeks
finely chopped
-
140g streaky bacon
finely chopped
-
1.4l chicken stock
or vegetable stock (Kallo is good)
-
2 bay leaves
-
2 tsp chopped fresh oregano
or marjoram or ½ tsp dried
-
2x 450g cans cannellini beans
drained and rinsed
On the day
-
a handful of flatleaf parsley
chopped
-
extra-virgin olive oil
-
6 tiny parsley
sprigs
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Nutrition: per serving
-
kcal214
-
fat10g
low
-
saturates3g
-
carbs19g
-
sugars0g
-
fibre6g
-
protein13g
-
salt1.78g
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Method
-
step 1
Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
-
step 2
Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
-
step 3
Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
-
step 4
Defrost the soup at room temperature for 3 hours, (or overnight).
-
step 5
Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.
Recipe from Good Food magazine, November 2003
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A star rating of 4 out of 5.15 ratings
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