Thursday, April 1, 2010

Bean with Bacon Soup

This is one of my favourites from way back. I usually make it with dried Cannellini beans, but didn’t have any soaked. I whipped this up, using a tin of beans, in 30 minutes—leave out the carrot and it would be ready in half that time.

1 tin Cannellini beans (or Navy, or Pinto), drained
The same tin refilled with chicken stock or water or vegetable stock
1 shallot, minced
1 clove garlic, minced
1 small carrot chopped small
1 teaspoon tomato paste (puree in the UK)
1 sprig rosemary
2 slices smoked bacon, cut into small pieces (omit to make this vegan)
½ teaspoon liquid smoke (optional but tasty)

Dump everything into a soup pot, bring to a simmer and cook gently for about 20-30 minutes, until everything is soft. Mash with a potato masher or puree with a stick blender. Serve hot!

Makes about 2 servings

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