Mediterranean Cannellini Bean Soup

This is a recipe that I gleaned from the wrapper of a tin of Delmaine brand cannellini beans [] and modified slightly. It is just another variation on the ubiquitous Minestrone theme, but it has the advantage that it is made from very easily procured ingredients, the sort of stuff that most people might have cluttering up the larder, and takes a very little time to put together and to cook.



¼ cup olive oil.

150g lean bacon, finely chopped.

3 cloves garlic, peeled and sliced.

2 medium brown onions, peeled and chopped.

1 stick celery, chopped.

Salt and freshly ground black pepper to taste.

2 400g cans crushed tomatoes.

1 400g can cannellini beans in brine.

1 ½ cups water.

6 small new potatoes, washed and chopped into bite size pieces.



Heat the oil in a large pot over medium to high flame. Add the bacon and fry until beginning t sizzle then add the garlic. Continue to fry until the garlic stats to turn golden then add the onion, celery, salt and pepper. Stir fry until the onion softens, then add the tomatoes, beans, water and potatoes. Bring to the boil, reduce the heat to a simmer and cook, cover, for 15 minutes.


Serve with: Crusty fresh bread.


Yield: About 2l.

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