BEAN AND BACON SOUP
Beans go very well with the flavor of bacon, so why not make a nice soup based on this combination? In addition, we add a fresh stock of aromatic veggies and season it all with some marjoram - another bean-benefactor.
4 servings:
500 g/17 oz beans (borlotti or pinto, or other of your choice)
2 onions
2 celery stalks
2 carrots
2 garlic cloves
200 g/7 oz tomatoes
200 g/7 oz bacon
3 tsp dried marjoram
2 tbsp parsley
150 g/5 oz potato
salt, pepper to season
olive oil, parmesan to garnish
First, soak the beans in water overnight and then cook them in new water without salt for an hour, or until they are soft (see the package for instructions). Once they are cooked, remove them from heat and set aside, without pouring away the water.
In a pan, sauté the roughly diced onions, celery, garlic, carrots, tomatoes, and bacon for about 20 minutes in some olive oil. Then, put it all into the beans, add marjoram and parsley and mix everything in a blender to a nice purée.
Put the soup back on heat and add diced potatoes and cook until the potatoes are soft. Season with salt and pepper and serve the soup, garnished with parmesan and olive oil.