Tuscan white bean soup

Ingredients:
  • 1 1/2 tablespoons olive oil
  • 1 large leek, trimmed, halved, washed, chopped
  • 3 garlic cloves, crushed
  • 1 large sebago potato, peeled, chopped
  • 2 x 425g cans cannellini beans, drained, rinsed
  • 1 litre salt-reduced chicken stock
  • 1 teaspoon fresh thyme leaves
  • 3 teaspoons lemon juice
  • 4 slices pancetta
  • lemon wedges, to serve
Procedure:
  1. Heat 1 tablespoon oil in a saucepan over medium-low heat.
  2. Add leek and garlic. Cook, stirring, for 5 minutes or until leek is soft. Add potato and beans. Cook, stirring, for 1 minute.
  3. Add stock. Increase heat to high. Cover and bring to the boil. Boil for 7 to 10 minutes or until potato is tender.
  4. Remove from heat. Stand for 10 minutes.
  5. Blend or process half the soup until smooth. Return soup to pan. Add thyme and lemon juice. Return to heat.
  6. Simmer for 5 minutes or until heated through.
  7. Meanwhile, heat remaining oil in a frying pan over high heat. Cook pancetta for 2 minutes each side or until browned and crisp. Transfer to a plate lined with paper towel. Break pancetta into large pieces.
  8. Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with lemon wedges.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s