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Recipe by olive magazine

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1. Fry the onion and carrot in a little oil until soft but not browned, add the garlic and cook for two minutes. Add the beans and cook until warmed through. Push all the ingredients through a mouli back into a saucepan and add the stock and cream, bring to a simmer and season.
2. Divide between 4 bowls and sprinkle with bacon and parsley.

Per serving

54 kcalories, protein 1.4g, carbohydrate 3.2g, fat 4 g, saturated fat 0.6g, fibre 2g, salt 0.3 g

Latest comments and suggestions

• Ruth Joseph author

  14 August 2008

  Ruth Joseph author commented on this recipe

  As a hugely comitted veggie i think it would be just as good with the addition of some tofu cooked crispy or even processed into the mix for extra nutrititive value

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• sal

  28 August 2008

  sal rated and commented on this recipe

  

  I made this but but less cream in, i put a lot of black pepper for taste.

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• Viv1945

  10 September 2008

  Viv1945 commented on this recipe

  I am just about to make this for the second time. It was well received the last time I made it and it is so easy and tasty. Can leave out the bacon for veggies.

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• Fiona

  13 September 2008

  Fiona rated and commented on this recipe

  

  Good, next time will try it with Chicken Stock cube and more crispy bread.. otherwise it is nice to consider it as light meal or serve as first course

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• mother*ship

  23 September 2008

  mother*ship rated and commented on this recipe

  

  I don't have a mouli so I just blended it with my Bamix, I actually quite like a bit of texture. I used 3 cloves of garlic and a couple of spoons of crème fraîche instead of the single cream and thought it was very tasty.

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• Tora

  20 October 2008

  Tora rated and commented on this recipe

  

  Yummy, quick and warming! Used blender - keeping the fibre in must make it healthier as well.

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• HappyBunny

  30 October 2008

  HappyBunny commented on this recipe

  Excellent! Very quick and easy and totally delicious. I doubled it because it was our main meal and was glad I did because it wouldn't have been enough for four hungry people.

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Ingredients

• 1 onion , finely chopped
• 1 carrot , finely chopped
• olive oil
• 1 garlic clove , crushed
• 410g tin white beans such as cannellini beans , rinsed and drained
• 500ml chicken or veg stock
• 142ml pot single cream
• 4 rashers streaky bacon , finely sliced and fried until crisp
• a few sprigs parsley , fried until crisp

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Difficulty and servings

Serves 4

Preperation and cooking times

Ready in 20 minutes

Ingredients

• 1 onion , finely chopped
• 1 carrot , finely chopped
• olive oil
• 1 garlic clove , crushed
• 410g tin white beans such as cannellini beans , rinsed and drained
• 500ml chicken or veg stock
• 142ml pot single cream
• 4 rashers streaky bacon , finely sliced and fried until crisp
• a few sprigs parsley , fried until crisp

Per serving

54 kcalories, protein 1.4g, carbohydrate 3.2g, fat 4 g, saturated fat 0.6g, fibre 2g, salt 0.3 g

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