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


  • 3 sticks of celery cut into small dice

  • 3 carrots cut into small dice

  • 2 medium white onions cut into small dice

  • 1 tin of borlotti beans

  • 1 tin cannellini beans

  • 1 tin of chopped tomato

  • 200 g pancetta finely diced

  • olive oil

  • 1 clove of garlic

  • 1 tablespoon of rosemary

  • 2 tablespoons flat leaf parsley

  • 100 g grated parmesan cheese

  • 1 litre of chicken stock


  • 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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