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    Cannellini bean and bacon soup

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    Cannellini bean and bacon soup

    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 2 tbsp Olive oil
    • 6 Smoked back bacon rashers, chopped
    • 200g Ready-made sofrito (chopped onion, celery and carrot mix)
    • 2 x 410g tins Cannellini beans, drained
    • 800ml Chicken stock
    • 1 tsp Finely chopped sage
    • 4 tbsp Grated parmesan


    1. Heat the oil in a large saucepan, add the bacon and sofrito mix and cook, stirring, for 10 minutes over a medium heat.
    2. Add the beans, stock and sage, bring to the boil and simmer for 15 minutes.
    3. Purée the soup in the pan with a stick blender and whiz until smooth. Reheat and add seasoning to taste.
    4. Serve sprinkled with parmesan.

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