Another one of my ‘what do I have in the fridge?’ meals. The base of the soup should always start with a ‘sofrito’, onions, celery & carrots with white beans of course ( I used haricot beans this time around but have also used cannelloni & butter beans in this recipe) but feel free to add any vegetables you may have in the fridge! Marrows, spinach, kale, patty pans, gemsquash, anything that will keep its shape in the broth! Loosely based on a Tuscan white bean soup, this makes a wholesome & utterly delicious quick meal perfect for a rainy night in.  Served with a  chunk of crispy bread…this is heaven

Ingredients

  • 1 onion, finely chopped
  • 2 medium carrots, finely diced
  • 3 stalks of celery, finely sliced
  • 50g diced pancetta
  • 1tbs rosemary, chopped
  • 2 cloves garlic, finely chopped
  • 2 tins haricot beans ( do not rinse or drain)
  • 1 l chicken stock
  • 1 cup boiling water
  • 2 bay leaves
  • Rind of parmesan

Method

  1. In a heavy based saucepan, heat a dash of olive oil & add the onions, celery & carrots. Sauté until translucent
  2. Add the diced pancetta and fry for another 3-5 minutes
  3. Add the garlic & rosemary & fry for a minute
  4. Add the beans straight from the tin ( the liquid they are packed in adds a silky creaminess to the finished soup)
  5. Add the chicken stock, water, bay leaves & parmesan rind
  6. Bring to the boil, lower the heat & set to simmer for 30 minutes until the vegetables are soft
  7. Save with a big chunk of rustic bread and a slug of good olive oil