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Rustic Bean Soup

Warm up to Ben O'Donoghue's rustic bean soup recipe.



  • 1.

    Heat a large saucepan over a medium heat.

  • 2.

    Heat three tablespoons of olive oil and then add the diced pancetta and sauté until crispy.

  • 3.

    Then add the diced vegetables and rosemary and sauté gently for about 10-15 minutes until soft. Add the chopped garlic and sauté for 2-3 minutes then add the tinned tomato and simmer for 10 minutes.

  • 4.

    Drain the beans and then add to the vegetable and tomato mixture. Using a potato masher, mash the beans. Add the chicken stock and bring to the boil. Season with salt and pepper to taste.

  • 5.

    Ladle into bowls and garnish with chopped parsley and grated parmesan cheese and a drizzle of olive oil.

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Andrew Graham

Chardonnay, Pinot Noir and Sauvignon Blanc are the best wines to pair with Rustic Bean Soup.


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