White Bean Soup Recipe

Presented by SaleWhale

Rigorous selection and careful cooking are the keys to their success, giving a creamy, melting texture and satisfying flavour.

Ingredients

100g	smoked pancetta, finely diced
1 medium	onion finely diced
1 stick	celery, finely diced
1 medium	carrot finely diced
1 sprig	rosemary, leaves detached from the stem
1 clove	garlic, finely chopped
660g	Navarrico alubias, washed and drained
1 pint	chicken stock
1/4 tsp	pimentón dulce (mild smoked paprika)
zest	half a lemon
2 tbsp	olive oil
squeeze	lemon juice (optional)
Fresh parsley (optional)

Gently soften the pancetta in the olive oil in a covered pan for about 5 minutes.
Add the onion, celery, carrot, rosemary and garlic to the panceta and sweat in a heavy saucepan with the lid on.
After about 10 – 15 minutes the carrot should have softened.
Add the drained beans, pimentón, lemon zest and the chicken stock and cook gently for a further 10 minutes or so.
Add salt and pepper to taste.
To serve, add a squeeze of lemon juice to taste. Garnish with parsley, some additional cooked panceta, some coarsely ground black pepper or some olive oil.
To adjust the soup to your desired texture, add stock or water

Available sales for ingredients