Speedy Tuscan white bean soup

Posted by adm On February - 2 - 2012

How to cook Speedy Tuscan white bean soup


  • 1 1/2 tablespoons olive oil
  • 1 large scallion, cut, halved, water-washed, shredded
  • 3 garlic cloves, low
  • 1 large sebago tater, raw, sliced
  • 2 x 425g cans cannellini beans, knackered, rinsed
  • 1 litre salt-reduced chicken strain
  • 1 teaspoon fresh thyme leaves
  • 3 teaspoons lemon succus
  • 4 slices pancetta
  • lemon wedges, to answer

How to:

  • Oestrus 1 tablespoon oil in a saucepan over medium-low rut. Add leek and ail. Fix, stirring, for 5 minutes or until leek is subdued. Add potato and beans. Falsify, stirring, for 1 bit. Add strain. Increase heat to high-pitched. Cover and bring to the furuncle. Boil for 7 to 10 minutes or until potato is bid. Remove from hotness. Represent 10 proceedings.

  • Blend or process half the soup until smoothen. Return soup to pan. Add thyme and lemon succus. Return to oestrus. Simmer for 5 minutes or until heated through.

  • Lag, heat remaining oil in a frying pan over high rut. Cook pancetta for 2 minutes each side or until browned and crinkle. Transfer to a plate lined with paper towel. Break pancetta into large pieces.

  • Ladle soup into bowls. Top with pancetta. Season with pepper. Serve with stinker wedges.

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