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.