Soups Recipes - Italian White Bean Soup

Ingredients

• 45 ml/3 tbsp olive oil

• 1 onion, chopped

• 1 celery stick, chopped

• 1 carrot, chopped

• 1 garlic clove, chopped

• 100 g/4 oz pancetta or streaky bacon, chopped

• 425 g/15 oz/1 large can cannellini beans, drained

• 750 ml/3 cups beef stock

• 5 ml/1 tsp dried thyme

• 30 ml/2 tbsp chopped parsley

• 50 g/2 oz/1/2 cup conchiglietti

• Salt and freshly ground black pepper

• 30 ml/2 tbsp grated Parmesan cheese

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Method:

1. Heat the oil in a large pan. Add the onion, celery, carrot, garlic and pancetta and fry (sauté) over a gentle heat for 10 minutes, stirring until very soft but not brown.

2. Add the remaining ingredients except the cheese. Bring to the boil, part-cover and simmer gently for 10 minutes.

3. Taste and re-season if necessary. Ladle into bowls and sprinkle with the Parmesan before serving.