Recipe by Sarah_Jayne
As part of my pursuit of a healthier lifestyle, I am always looking for new ways to use beans. This recipe looks like it would hit the mark rather well but still taste lush. It was originally printed in the January 2008 copy of the BBC Good Food Magazine. The recipe says it can be frozen.
Top Review by Annacia
Wongerful flavor from a very simple soup. As I made 2 servings I used just one can of Romano beans. Great winter meal served with whole wheat biscuits. I skipped the bacon as I don't usually keep it in the house. Made for Photo Tag.
- 2 tablespoons olive oil, plus extra
- olive oil, to serve
- 1 stick celery, chopped
- 1 onion, chopped
- 1 large carrot, chopped
- 1 1⁄4 pints vegetable stock
- 1 (15 ounce) can cannellini beans, drained
- 1 (15 ounce) can borlotti beans, drained
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 bay leaf
- 5 ounces cooked ham, shredded
- 8 slices bacon, cooked crispy
Directions See How It's Made
- Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper. Cook very gently for 10 minutes until softened but not colored.
- Add the stock, beans, rosemary, thyme and bay leaf. Bring to the boil, then simmer for 10 minutes.
- Lift out the herbs, then using a stick blender, whizz to a roughly chunky but creamy soup.
- Stir in the ham and bring to a simmer.
- Serve garnished with a few crisp slices of bacon and a swirl of olive oil.