10th July 2014
A thick, smooth, delicately flavoured soup. For a more robust flavour, add some diced bacon or pancetta, or try some left-over roast chicken, lamb or beef. This is another satisfying warming winner on a cold winter's night!or beef. This is another satisfying warming winner on a cold winter's night!
- 2 tablespoons of olive oil
- 1 onion, diced
- 2 leeks, diced
- 3 cloves of garlic, crushed
- 2 medium potatoes, peeled and chopped
- 1 medium carrot, peeled and diced
- 700ml homemade chicken stock
- 2 teaspoons dried thyme
- 3 bay leaves
- 1 tablespoon of lemon juice
- 2 x 400g tins of cannellini beans, drained and rinsed
- Plenty of salt and freshly ground black pepper, to taste
- Flat-leaf parsley, chopped
- Lemon zest
- Heat the olive oil in a saucepan.
- Add the onion and leeks and fry gently until translucent.
- Add the garlic and cook for a further couple of minutes.
- Add the potatoes, carrot, stock, herbs, lemon juice and beans ~ reserve a few for garnish.
- Bring to the boil, then reduce to a gentle simmer.
- Half cover and cook for about about 25 minutes until all the vegetables are tender.
- Allow to cool slightly, remove the bay leaves and then blend until smooth.
- Heat through before serving.
Garnish with a few whole cannellini beans, flat leaf parsley and lemon zest; drizzle with extra virgin olive oil. Serve with crusty, home-made bread, such as Gluten-free Soda BreadWine: Medium Cream or Pale Dry Sherry
- This soup has a delicate taste, so if you are looking for a more robust flavour, add some diced bacon or pancetta at the beginning.
- You could also add left-over roast chicken, lamb or beef.
- Try a few shavings of Parmesan.
- VERY EASY
- Preparation: Approximately 15 minutes
- Cooking: Approximately 25 minutes
- Allergens: None
- Serves 4