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Ingredients
Olive oil (enough to cover the bottom of pan) 2 Large white onions 3-4 cloves of garlic, finely chopped or crushed 1/4 Teaspoon chili powder 2tsp ground black pepper 400g Smoked Bacon Lardons 500ml Passata 1tblspn tomato puree 1L vegetable stock (4 teaspoons vegetable stock powder, or stock cubes as directed) 1 tin Cannellini Beans 1 tin Chickpeas
Method
Chop onions into chunks about 1cm wide Prepare vegetable stock Finely chop or crush garlic cloves Drain and wash Cannellini Beans and Chickpeas Add olive oil to a deep pan and preheat over a medium heat Add onions cover and sweat for about 5 minutes, then add bacon and continue to sweat until onions become transparent, make sure they do not fry! Add garlic, cover and simmer for a further 5 minutes Add passata and tomato puree, simmer for 5 more minutes Add vegetable stock and mix well, sprinkle in the black pepper and chilli and curry powder Boil rapidly for 15 minutes Add Chickpeas and beans, mix well and boil for further 5 minutes Add extra salt if needed, taste first as the vegetable stock is usally salty enough Serving suggestion Put soup into bowl, mix in a dollop of sour cream. Pour over a little olive oil and sprinkle with black pepper. Finally, grate some parmesan cheese on top. Serve with garlic bread (optional).
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