This hearty bacon and bean soup can be whipped together in minutes and is a great way to use white beans from your store cupboard.
1 tsp olive oil
2 lean smoked bacon rashers, chopped
2 garlic cloves, crushed
1 onion, chopped
3 thyme sprigs
2 x 400g cans cannellini beans, drained and rinsed
850ml/1½ pints vegetable stock
2 tbsp chopped parsley
freshly ground black pepper
Heat the oil in a large saucepan over medium heat. Add the bacon, garlic and onion and fry for 3-4 minutes, or until the bacon begins to brown and the onion softens.
Add the thyme and fry for a further minute. Add the beans and stock to the pan and bring to the boil, then reduce the heat and simmer for 10 minutes.
Transfer the soup to a blender or food processor and blend with the parsley and pepper until smooth.
Return the soup to the pan and heat through, then ladle into 4 bowls and serve immediately.
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Source: BBC FOODS