This filling soup is Italian in origin but we add smoked bacon instead of pancetta to give it a smoky flavour. It keeps well for 2 days in the fridge and is the ideal soup to freeze or to take for lunch the next day. It really makes a difference if you add the extra virgin olive oil before you serve it.
Olive oil 2 medium onions, sliced 1 stick of celery, sliced 1 carrot, diced finely 2 cloves of garlic, peeled and halved 200g of smoked bacon, diced 1 tin of borlotti beans, rinsed and drained 1 litre of chicken stock, made from a stock cube or fresh 1 bay leaf 2 tablespoons of chopped mixed fresh herbs: oregano and thyme Fresh parsley to garnish Good extra virgin olive oil
1. Fry the onion, celery and carrot in a heavy saucepan over gentle heat until they soften and turn golden (about 10 minutes). Add the garlic and cook for a few minutes, then remove it. 2. Add the smoked bacon and fry for a minute or two, then add the beans, chicken stock, bay leaf and oregano and thyme. 3. Cook for 15-20 minutes and serve, garnished with fresh parsley and a drizzle of extra virgin olive oil for health and flavour.