Formulation
- 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
Strategy
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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.
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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.
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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.
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STEP 4
Defrost the soup at room temperature for 3 hours, (or overnight).
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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