Iciness Cannellini Bean Soup  Iciness Cannellini Bean Soup 12047 iciness cannellini bean soup

Iciness Cannellini Bean Soup

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recipe image  Iciness Cannellini Bean Soup b717718fec3a13efe46c2111378a0a23 l


  • 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 staunch)
  • 2 bay leaves
  • 2 tsp chopped recent oregano or marjoram or ½ tsp dried
  • 2x 450g cans cannellini beans, drained and rinsed

On the day

  • a handful of flatleaf parsley, chopped
  • further-virgin olive oil
  • 6 exiguous parsley sprigs


  • STEP 1

    Warmth the oil in a colossal saucepan and tip within the shallots, garlic, carrot, celery, leeks and bacon. Cook dinner over a medium warmth for five-7 minutes, stirring infrequently, unless softened but no longer browned.

  • STEP 2

    Pour within the stock, then add the bay leaves and oregano or marjoram. Season and carry to the boil, then quilt the pan and simmer gently for quarter-hour. Tip within the beans, quilt again and simmer for an additional 5 minutes.

  • STEP 3

    Pour the soup precise into a freezer container and sail away it to wintry fully, 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 precise into a saucepan, reheat gently unless bubbling, and simmer for five minutes. Model for seasoning. Swirl within the chopped parsley, ladle into warm bowls and top every with a drizzle of olive oil and a parsley sprig.

Recipe from Real Food magazine, November 2003

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