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.
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.
Pour the soup into a freezer
container and leave it to cool
completely, then seal, label and
freeze for up to a month.
Defrost the soup at room
temperature for 3 hours, (or
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