Rustic Bean Soup BBQ Recipe from Ben O’Donoghue
- 3 sticks of celery cut into small dice
- 3 carrots cut into small dice
- 2 medium white onion cut into small dice
- 1 tin of borlotti beans
- 1 tin cannellini beans
- 1 tin of chopped tomato
- 200g pancetta finely diced
- 1 clove of garlic
- 1 tablespoon of rosemary
- 2 tablespoons flat leaf parsley
- 100g grated parmesan cheese
- 1 litre of chicken stock
- olive oil
Heat a large saucepan over a medium heat.
Heat 3 tablespoons of olive oil and then add the diced pancetta and sauté until crispy. 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 ten minutes.
Drain the beans and 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.
Ladle into bowls and garnish with chopped parsley, grated parmesan cheese and a drizzle of olive oil.