White bean soup

Serves 4

There is something so comforting about its rustic flavours and the inviting aroma of the olive oil as it hits the hot soup. Of course, it helps when you start with homemade chicken stock made from your own produce. Although I generally use cannellini beans, as I like their nutty flavour and creamy texture, other dried beans like borlotti or black-eye beans can also be used.

White Bean Soup ingredients

200 g dried cannellini beans
1 fresh bay leaf
1 sprig thyme
2 tablespoons extra virgin olive oil, plus extra to serve
2 onions, finely chopped
4 slices pancetta or rashers bacon, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
1 litre chicken stock
2 potatoes, diced
1 clove garlic, finely chopped
1 tablespoon tomato paste
sea salt and freshly ground black pepper
handful of chopped fresh herbs

How to Make the White Bean Soup

Soak beans overnight in a large bowl of cold water. Rinse and drain, then place in a large saucepan of water along with bay leaf and thyme and bring to the boil. Reduce the heat to low and simmer for 45 minutes or until tender. Drain and set aside.

Heat olive oil in a stockpot, then add onion, pancetta, carrot and celery and sauté over a low—medium heat for 15 minutes or until softened.

Add stock, potato and garlic and bring to the boil. Reduce heat to low and cook for 20 minutes or until vegetables are tender. Add drained beans and tomato paste and cook for another 10 minutes.

Season with salt and pepper, stir in lots of chopped fresh herbs and serve drizzled generously with extra virgin olive oil.