Winter cannellini bean soup

• olive oil↗1 tbsp tbsp
• shallots↗4

  finely chopped

• garlic cloves↗2

  finely chopped

• carrot↗1

  finely chopped

• celery↗2

  sticks, finely chopped

• leeks↗2

  finely chopped

• streaky bacon↗140g g

  finely chopped

• chicken stock↗1.4l l

  or vegetable stock (Kallo is good)

• bay leaves↗2
• chopped fresh oregano2 tsp tsp

  or marjoram or ½ tsp dried

• cannellini beans↗2x 450g cans

  drained and rinsed

• flatleaf parsley↗a handful of

  chopped

• extra-virgin olive oil↗
• tiny parsley↗6

  sprigs

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.

2. 2

   Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.

3. 3

   Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.

4. 4

   Defrost the soup at room temperature for 3 hours, (or overnight).

5. 5

   Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.