Soups

Broccoli, White Bean and Bacon Soup (4)

Another soup – different ingredients. I really like using white beans as a thickener, better for you than potatoes. Bacon adds a nice saltiness. I used back bacon (in the supermarket you may find it names ‘Irish bacon’) which is leaner cut. Dilute with extra broth after cooking if you prefer a thinner soup.

2 rashers of back bacon – halved and sliced

1 onion – diced

1 head of broccoli – cut into florets and I used the stem also

1 can of cannellini beans – drained

2 cups chicken broth (or more if you like a thinner soup)

Heat a frying pan until nice and hot and then add the bacon.

Once bacon is a little browned and giving off juices, add the onion.

Cook stirring occasionally until bacon and onion and nicely browned.

Add the broccoli, beans and broth, bring to a boil then simmer for 20 minutes.

Process in a food processor or use a hand held blender.

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