Low-calorie Christmas recipe for 6 people, takes only 30 mins; recipe has olive oil, shallot, garlic clove, carrot, celery, leek, streaky bacon, chicken stock, bay leaf, oregano, cannellini bean, parsley, extra-virgin olive oil and parsley.
Winter cannellini bean soup
Course: Low-calorie Christmas
Servings
6
servings
Prep time
20 mins
Ingredients
- Garlic Clove: 2 garlic cloves, finely chopped
- Extra Virgin Olive Oil: extra-virgin olive oil
- Olive Oil: 1 tbsp olive oil
- Streaky Bacon: 140g streaky bacon, finely chopped
- Carrot: 1 carrot, finely chopped
- Parsley: a handful of flatleaf parsley, chopped
- Oregano: 2 tsp chopped fresh oregano or marjoram or 1/2 tsp dried
- Bay Leaf: 2 bay leaves
- Shallot: 4 shallots, finely chopped
- Chicken Stock: 1.4l chicken stock or vegetable stock (Kallo is good)
- Cannellini Bean: 2x 450g cans cannellini beans, drained and rinsed
- Leek: 2 leeks, finely chopped
- Celery: 2 celery sticks, finely chopped
Directions
- 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.
- 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.
- Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.
- Defrost the soup at room temperature for 3 hours, (or overnight).
- 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.
