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WHITE BEAN SOUP

This creamy bean soup has a melting texture and satisfying flavour.
READY IN

45 minutes

COOKING TIME

40 minutes

PREP TIME

15 minutes

SERVES

4 people

ingredients

  • 100g smoked panceta, finely diced
  • 1 medium onion, finely diced
  • 1 stick of celery, finely diced
  • 1 medium carrot, finely diced
  • 1 sprig of rosemary with leaves detached from the stem
  • 1 x clove garlic, finely chopped
  • 1 jar El Navarrico alubias (white haricot beans), rinsed and drained
  • 1 pint of chicken stock
  • 1/4 tsp sweet pimentón
IN STOCK
  • Zest of half a lemon
  • 2 tbsp of North & South olive oil
IN STOCK
  • Squeeze of lemon juice (optional)
  • Fresh parsley (optional)

METHOD

  1. Gently soften the panceta in the olive oil in a covered pan for about 5 minutes.
  2. Add the onion, celery, carrot, rosemary and garlic to the panceta and sweat in a heavy saucepan with the lid on.
  3. After about 10 – 15 minutes the carrot should have softened.
  4. Add the drained beans, pimentón, lemon zest and the chicken stock and cook gently for a further 10 minutes or so.
  5. Add salt and pepper to taste.
  6. To serve, add a squeeze of lemon juice to taste. Garnish with parsley, some additional cooked panceta, some coarsely ground black pepper or some olive oil.
  7. To adjust the soup to your desired texture, add stock or water.

ingredients

  • 100g smoked panceta, finely diced
  • 1 medium onion, finely diced
  • 1 stick of celery, finely diced
  • 1 medium carrot, finely diced
  • 1 sprig of rosemary with leaves detached from the stem
  • 1 x clove garlic, finely chopped
  • 1 jar El Navarrico alubias (white haricot beans), rinsed and drained
  • 1 pint of chicken stock
  • 1/4 tsp sweet pimentón
IN STOCK
  • Zest of half a lemon
  • 2 tbsp of North & South olive oil
IN STOCK
  • Squeeze of lemon juice (optional)
  • Fresh parsley (optional)

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