Recipe

Bean & Bacon Soup

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Bean & Bacon Soup

Flavourful soup with freshly baked sourdough bread on the side.




Ingredients to serve 2

  • 1 loaf x par-baked sourdough bread
  • 75g x back bacon
  • 1 x carrot – peel and dice
  • 1 stalk x celery – cut off ends, dice
  • ½ x onion – chop finely
  • 2 cloves x garlic – crush, peel, chop finely
  • 1 tin x cannellini beans – open & drain
  • 1 cup x boiling water
  • 2 tbsp x Worcestershire Sauce
  • 5g x fresh parsley – chop finely
  • salt & pepper (from your pantry)

Ingredients to serve 4

  • 2 loaves x par-baked sourdough bread
  • 150g x back bacon
  • 2 x carrot – peel and dice
  • 2 stalks x celery – cut off ends, dice
  • 1 x onion – chop finely
  • 4 cloves x garlic – crush, peel, chop finely
  • 2 tins x cannellini beans – open & drain
  • 2 cups x boiling water
  • 4 tbsp x Worcestershire Sauce
  • 10g x fresh parsley – chop finely
  • salt & pepper (from your pantry)

Method

Step 1

Preheat oven to 180◦C.

Step 2

Place the sourdough bread in the hot oven and bake for 15 to 20 minutes until nicely browned and crusty. Remove from oven and allow to cool.

Step 3

Prepare the ingredients as indicated above.

Step 4

Place a large saucepan over medium heat. Add the bacon and fry for about 6 minutes until very brown and almost crispy. When done, transfer to a plate and set aside. When cool, cut into slices about 20mm wide.

Step 5

You should have some nice bacon fat in the saucepan. Return this to the stove (medium heat) and add the carrot, celery, onion and garlic. Cook for about 6 minutes, stirring occasionally, until the onions are translucent. Now turn the heat up and add the boiling water (see quantity above) and the Worcestershire sauce. Mix well. Season to taste. When the soup is boiling, turn the heat down to low and leave to bubble gently for about 10 minutes. Just before serving, mix in the chopped parsley.

Step 6

To serve, divide the soup between the bowls and top with bacon slices. Add some freshly baked sourdough bread on the side.