CANNELLINI BEAN SOUP

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Cannellini Bean Soup image

We eat a lot of bean based soups in this house and I am always looking for another one to try. Cannellini beans are some of my favorites so I had to grab this recipe when I saw it in the Winter 2008 copy of the BBC Easy Cook magazine. The recipe states that it is suitable for freezing.

Provided by Sarah_Jayne

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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

Steps:

  • Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
  • Pour in the stock and add the bay leaves and oregano.
  • Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
  • Tip in the beans, re-cover and simmer for a further 5 minutes.
  • Swirl the chopped parsley into the soup.
  • Serve sprinkled with a little extra parsley.

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