White Bean Soup
| Serves | 4 | Origin | Europe | |
| Preparation | Heat rating |  | (Mild) | |
| Cooking | Ease |  | (Easy) | |
| Vegetarian | No | |||
Ingredients
1/4 tsp Smoked Paprika (non organic)
100g smoked pancetta, finely diced
1 x medium onion finely diced
1 stick of celery, finely diced
1 medium carrot finely diced
1 sprig of rosemary, leaves only
1 clove garlic, finely chopped
660g of white beans, washed and drained
1 pint of chicken stock
Zest of half a lemon
2 tbsp of olive oil
Squeeze of lemon juice
Fresh parsley
100g smoked pancetta, finely diced
1 x medium onion finely diced
1 stick of celery, finely diced
1 medium carrot finely diced
1 sprig of rosemary, leaves only
1 clove garlic, finely chopped
660g of white beans, washed and drained
1 pint of chicken stock
Zest of half a lemon
2 tbsp of olive oil
Squeeze of lemon juice
Fresh parsley
Preparation
Gently soften the pancetta in the olive oil in a covered pan for about 5 minutes.
Add the onion, celery, carrot, rosemary and garlic to the pancetta and sweat in a heavy saucepan with the lid on.
After about 10 – 15 minutes the carrot should have softened.
Add the drained beans, paprika, lemon zest and the chicken stock and cook gently for a further 10 minutes or so.
Add salt and pepper to taste.
To serve, add a squeeze of lemon juice to taste. Garnish with parsley, some additional cooked pancetta, some coarsely ground black pepper or some olive oil.
To adjust the soup to your desired texture, add stock or water