Total Time
40mins
Prep 10 mins
Cook 30 mins

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.

Ingredients Nutrition

Directions

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

5 5

I made this for my family for lunch today and we all loved it. I used an onion rather than shallots and I can never find shallots where I live. I also cooked the soup for at least another 15 minutes after I added the beans. I just wanted the beans to really blend in well and help flavour the soup a little. All in all, a lovely soup recipe. Thanks!