Bean, Bacon & Cabbage Soup | Recipes | Moorlands Eater

Name: Bean, Bacon & Cabbage Soup | Recipes | Moorlands Eater
Ingredients: 1 tbsp olive oil; 100 g pancetta or smoked bacon (diced small); 4 cloves garlic (finely chopped); 2 medium onions (roughly chopped); 1 stick celery (finely chopped); 1 small leek (roughly chopped); salt & pepper; 1 small potato (approx 150g) (peeled or unpeeled, diced small); 240 g cooked cannellini beans (a standard 400g tin, after draining & rinsing, gives this approximate amount); 2 tsp fresh rosemary (optional) (finely chopped); 900 ml hot chicken or vegetable stock; 160 g savoy cabbage (roughly chopped or shredded); 1 tbsp fresh parsley (finely chopped)

"Bean, Bacon & Cabbage Soup is nourishing & flavour-packed. With 3-4 four portions of vegetables in each bowl, it's perfect comfort food for Autumn & Winter.?..."

INGREDIENTS

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1 tbsp olive oil

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100 g pancetta or smoked bacon (diced small)

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4 cloves garlic (finely chopped)

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2 medium onions (roughly chopped)

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1 stick celery (finely chopped)

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1 small leek (roughly chopped)

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salt & pepper

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1 small potato (approx 150g) (peeled or unpeeled, diced small)

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240 g cooked cannellini beans (a standard 400g tin, after draining & rinsing, gives this approximate amount)

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2 tsp fresh rosemary (optional) (finely chopped)

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900 ml hot chicken or vegetable stock

•

160 g savoy cabbage (roughly chopped or shredded)

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1 tbsp fresh parsley (finely chopped)

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