White bean & celeriac soup with sprouts and crispy bacon

Name: White bean & celeriac soup with sprouts and crispy bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 large celeriac, peeled and diced; 1 large onion, chopped; 3 sprig/s rosemary; 2 clove/s garlic, finely chopped; 2 tomatoes, chopped; 400 g cans Essential Cannellini Beans, drained and rinsed; 2 chicken stock cubes; 4 rasher/s British smoked streaky bacon, chopped; 300 g Brussels sprouts, trimmed and thinly sliced; 15 g Parmigiano Reggiano, finely grated, to serve

This hearty soup is loaded with vitamins and minerals and is a rich source of fibre. It serves four very generously and will comfortably stretch to six if accompanied with crusty brown bread.

5 out of 5 stars(2) Rate this recipe

High fibre4 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
1 large celeriac, peeled and diced
1 large onion, chopped
3 sprig/s rosemary
2 clove/s garlic, finely chopped
2 tomatoes, chopped
2 x 400g cans Essential Cannellini Beans, drained and rinsed
2 chicken stock cubes
4 rasher/s British smoked streaky bacon, chopped
300g Brussels sprouts, trimmed and thinly sliced
15g Parmigiano Reggiano, finely grated, to serve

Heat 1 tbsp oil in a large saucepan and cook the celeriac and ½ the onion for 5 minutes. Add 2 sprigs rosemary, the garlic and tomatoes and cook for 5 minutes more, until the tomatoes are pulpy
Add the beans, stock cubes and 1.2L hot water to the pan and bring to the boil. Simmer for 10-15 minutes, until the celeriac is tender.
Meanwhile, strip the leaves from the remaining rosemary sprig and roughly chop. Heat the remaining oil in a frying pan and gently cook the remaining onion, bacon and rosemary for 8-10 minutes until the bacon is crispy.
Add the sprouts into the soup pan for 2-3 minutes, until just cooked with a slight crunch. Season to taste, then ladle into bowls. Spoon over the crispy bacon with onions, sprinkle with cheese and a good grind of black pepper and serve.

Cook’s tip

This hearty soup works well with any greens such as kale or shredded Savoy cabbage. To up the vegetable content further, add a diced carrot or two in with the onion and celeriac.

Typical values per serving when made using specific products in recipe