Bean and bacon soup

Serves: 4

Edit

Update

Cancel

Prep Time: 20

Cook Time: 40

• 1tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 6 slices bacon, cut into bite-sized pieces
• 3 carrots, cut into chunky pieces
• 1 fennel bulb, trimmed and finely chopped
• few stalks of rosemary
• pinch of chilli flakes
• 400ml can of borlotti beans, drained and rinsed
• 450ml/15fl oz hot vegetable or chicken stock

Method

1. Heat oil in a large heavy-based pan. Add onion and a pinch of sea salt and cook on a low heat for 3-4 mins. Then stir through garlic and cook for a few more mins.
2. Add bacon and cook until golden, about 5-6 mins, stirring it so it doesn’t stick. Add carrots and fennel and stir so it all gets coated. Then add rosemary, chilli fl akes and some freshly ground black pepper and stir.
3. Tip in beans and add a little of stock. Raise heat and bubble, then add remaining stock and bring to the boil then reduce to a simmer and cook gently for about 20 mins. Taste and season if needed. Serve ladled into bowls with some warmed crusty bread.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!