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White-bean Soup

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      25 min

Appears in
Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This is a good cheat’s version of a classic Italian soup and it’s perfect heart-warming fuel on a cold winter’s day.

Although delicious eaten as soon as it’s made, the flavours will develop and improve if the soup is left overnight; in which case you may need to add a little more liquid.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, chopped finely
  • 2 garlic cloves, chopped fine

Method

  • Heat the olive oil and gently sauté the onion for 5 minutes, without letting it brown. Add the garlic, bacon and thyme or rosemary and cook for 5–10 minutes, until the bacon starts to crisp. Stir in the white beans and add the stock. Bring the soup up to the boil, season generously, and simmer for 5 minutes.
  • Scoop half the beans and some of the liquid into the bow

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