Winter cannellini bean soup

Recipe uploaded by

Good Food

6 ratings

Recipe by Good Food

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.
2. Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.
3. Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
4. Defrost the soup at room temperature for 3 hours, (or overnight).
5. Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.

Per serving

214 kcalories, protein 13g, carbohydrate 19g, fat 10 g, saturated fat 3g, fibre 6g, salt 1.78 g

Latest comments and suggestions

• DaisyMay

  23 November 2007

  DaisyMay rated and commented on this recipe

  

  This freezes great and tastes fantastic, especially if you use homemade chicken stock. Will be making this again and again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  28 April 2008

  Victoria rated and commented on this recipe

  

  This was amazing! A bit of time & effort required, but well worth it. It was so comforting & delicious!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• joe rice

  19 October 2008

  joe rice commented on this recipe

  Anything above 1.5g of salt per portion is TOO much

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Frantic Flapjack

  13 November 2008

  Frantic Flapjack rated and commented on this recipe

  

  Served this with the Cheesy Bonfire Bread. I wasn't too impressed. Watery and not too tasty.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JontyK19

  29 December 2008

  JontyK19 rated and commented on this recipe

  

  Very tasty and comforting om a cold day, although not particularly filling for a dinner (have with cheese on toast for really warming snack.) And don't bother chopping everything so finely, i wasted over an hour and everything softened once cooked through, that I really needn't have bothered.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• clarabellski

  07 January 2009

  clarabellski rated and commented on this recipe

  

  I followed the recipe exactly but found the result to be a bit bland. I probably wouldn't make this exact recipe again but the idea did inspire me to try out similar soups so not a total loss!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pipey

  08 February 2009

  Pipey commented on this recipe

  I also found it a little bland following the original recipe, so swapped the bacon for smallish cubes of chorizo and added a chilli for a bit of a kick. Much better - job done!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Dianne

  11 February 2009

  Dianne rated and commented on this recipe

  

  Wonderful taste and very quick and easy to make. Freezes beautifully too, so added bonus. I find that the vegetables soften up on cooking, so chop the onions and garlic finely, but just thinly slice the rest. For variety, I also add a pinch of chilli powder, homemade chicken stock and sometimes some broken spaghetti pieces. Ive also experimented with swapping the cannellini beans for butter beans. Prefer it with slightly less stock than stipulated and some black pepper. Serve with lovely fresh, hot bread - gorgeous!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1148/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £40 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 1 tbsp olive oil
• 4 shallots , finely chopped
• 2 garlic cloves , finely chopped
• 1 carrot , finely chopped
• 2 celery sticks, finely chopped
• 2 leeks , finely chopped
• 140g streaky bacon , finely chopped
• 1.4l chicken stock or vegetable stock (Kallo is good)
• 2 bay leaves
• 2 tsp chopped fresh oregano or marjoram or ½ tsp dried
• 2x 450g cans cannellini beans , drained and rinsed

ON THE DAY

• a handful of flatleaf parsley , chopped
• extra-virgin olive oil
• 6 tiny parsley sprigs

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 6

Preparation and cooking times

Cook 35 mins

Low-fat

Ingredients

• 1 tbsp olive oil
• 4 shallots , finely chopped
• 2 garlic cloves , finely chopped
• 1 carrot , finely chopped
• 2 celery sticks, finely chopped
• 2 leeks , finely chopped
• 140g streaky bacon , finely chopped
• 1.4l chicken stock or vegetable stock (Kallo is good)
• 2 bay leaves
• 2 tsp chopped fresh oregano or marjoram or ½ tsp dried
• 2x 450g cans cannellini beans , drained and rinsed

ON THE DAY

• a handful of flatleaf parsley , chopped
• extra-virgin olive oil
• 6 tiny parsley sprigs

Per serving

214 kcalories, protein 13g, carbohydrate 19g, fat 10 g, saturated fat 3g, fibre 6g, salt 1.78 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

Recipes from the new TV channel and celebrity chefs. goodfoodchannel.co.uk