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White Bean Soup

White Bean Soup

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White Bean Soup

This thick soup from northern Italy is guaranteed to keep out the winter chills.

Soak the beans overnight to rehydrate them.

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Instructions

  1. 1

    Heat 2 tbsp of the olive oil in a saucepan, add the onions, and fry over a low heat for 10 minutes, or until softened, stirring occasionally. Add the garlic and cook, stirring, for 1 minute.


  2. 2

    Drain the soaked beans and add to the pan with the celery, bay leaf, parsley stalks, lemon juice, and stock. Bring to the boil, cover, and simmer for 11/2 hours, or until the beans are soft, stirring occasionally.


  3. 3

    Remove the bay leaf and liquidize the soup in batches in a blender, or through a hand mill. Rinse out the pan. Return the soup to the pan and season to taste with salt and pepper.


  4. 4

    Heat the remaining olive oil in a small frying pan, and fry the shallots and pancetta (if using), until golden and crisp, stirring frequently to stop them sticking to the pan.


  5. 5

    Reheat the soup, adding a little stock or water if it is too thick. Stir the fontina into the soup. Ladle into individual bowls, and sprinkle each serving with the shallots and pancetta.


Ingredients

  • 3 tbsp Olive Oil
  • 2 Onions, finely chopped
  • 2 Garlic Cloves, crushed
  • 225g Dried Cannellini Beans, soaked overnight
  • 1 Celery Stick, chopped
  • 1 Bay Leaf
  • 3 Parsley Stalks, without leaves
  • 1 tbsp Lemon, juice
  • 1.2 litres Vegetable Stock,
  • 1 pinch Salt
  • 1 pinch Black Pepper, freshly ground
  • 3 Shallots, thinly sliced
  • 60g Pancetta, chopped (optional)
  • 80g Fontina Cheese (or other soft cheese), chopped into small pieces

Serves 4

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: soaking

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

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