White Bean Soup
This soup is ideal for a dinner party as it can be made ahead. Heat it through at the last moment and serve with toasted country bread.
Ingredients
- 1 tbsp Olive Oil
- 3 oz Bacon chopped
- 1 onion chopped
- 2 cloves Garlic finely chopped
- 1 Leek chopped
- a few sprigs of Thyme
- 2 tins (15 oz) Cannellini Beans drained and rinsed under the tap
- 4 1/4 cups Chicken Stock
- 2 handfuls of Baby Spinach
- 1 small Spicy Sausage sliced
- Salt and Pepper to taste
- Parsley to garnish
Instructions
- In a large saucepan, heat the olive oil over medium heat.
- Stir in onion, garlic, leeks and thyme and ‘sweat’ (which means cooking very gently without browning), stirring often, for 10 minutes.
- Add the stock and bring the soup to a boil. Reduce the heat and simmer for 15 minutes.
- Add the beans and the sausage slices and simmer for 5 more minutes.
- If you like your soup a little thicker, use the back of a spoon or a fork to crush some of the beans.
- Just before serving, stir in the spinach and allow to wilt. Ladle the soup into bowls, garnish with parsley, and serve.
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