A freeze-ahead soup that’s perfect for a festive meal – no more last minute panics
Cook:30 mins – 35 mins
Serves 6
1 tbsp olive oil4 shallots, finely chopped2 garlic cloves, finely chopped1 carrot, finely chopped2 celery sticks, finely chopped2 leeks, finely chopped140g streaky bacon, finely chopped1.4l chicken stock or vegetable stock (Kallo is good)2 bay leaves2 tsp chopped fresh oregano or marjoram or ½ tsp dried2x 450g cans cannellini beans, drained and rinsed
STEP 1Heat the oil in a large saucepan and tip in the shallots, garlic, carrot, celery, leeks and bacon. Cook over a medium heat for 5-7 minutes, stirring occasionally, until softened but not browned.STEP 2Pour in the stock, then add the bay leaves and oregano or marjoram. Season and bring to the boil, then cover the pan and simmer gently for 15 minutes. Tip in the beans, cover again and simmer for a further 5 minutes.STEP 3Pour the soup into a freezer container and leave it to cool completely, then seal, label and freeze for up to a month.STEP 4Defrost the soup at room temperature for 3 hours, (or overnight).STEP 5Tip into a saucepan, reheat gently until bubbling, and simmer for 5 minutes. Taste for seasoning. Swirl in the chopped parsley, ladle into warm bowls and top each with a drizzle of olive oil and a parsley sprig.
