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Winter cannellini bean soup

Winter cannellini bean soup

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Rating: 4 out of 5.10 ratings
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  • Preparation and cooking time
    • Cook: -
    • Plus freezing and defrosting times
  • Easy
  • Serves 6

A freeze-ahead soup that's perfect for a festive meal - no more last minute panics

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal214
low infat10g
saturates3g
carbs19g
sugars0g
fibre6g
protein13g
salt1.78g
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Ingredients

On the day

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.

  • STEP 4

    Defrost the soup at room temperature for 3 hours, (or overnight).

  • STEP 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.

Goes well with

Recipe from Good Food magazine, November 2003

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Overall rating

Rating: 4 out of 5.10 ratings

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