This hearty soup is perfect for clearing out the fridge and pantry press.
Ingredients
Serves 6
- 3 tbsp olive oil
- 150g smoked streaky bacon, cut into cubes
- 2 medium onions, finely chopped
- 2 medium carrots, approx. 160g, finely diced
- 4-6 cloves garlic, crushed
- 1 sprig rosemary, leaves picked and finely chopped
- 2 sprigs thyme, leaves removed
- 2 x 400g tins cannellini beans, drained weight approx. 500g
- 3 1/2 pints stock, chicken or vegetable
- 250g Savoy cabbage leaves, trimmed and roughly sliced
- Olive oil and freshly grated parmesan for serving
Method
- Heat the oil in a heavy based pot and add the bacon. Fry until golden and the fat ha melted away.
- Add the onion and carrots and stir. Lower the heat and sauté for a minute or two before adding the rosemary, thyme and crushed garlic.
- Stir and leave to sauté until the onions are soft. Pour in the stock and add the drained beans.
- Bring to the boil and then lower the heat and leave the soup to simmer for twenty minutes.
- Taste the soup for seasoning, add salt and freshly ground black pepper as necessary.
- Usually I find the bacon has provided enough salt. Use a potato masher to crush half ofthe soup mixture so that the beans become creamy and some remain whole.
- Add the cabbage, stir well and return to the boil.
- Leave to simmer for five to eight minutes until the cabbage is just done. Ladle the soup into warm bowls, top with a generous grating of parmesan and a drizzle of oil.
