Florentine Bean Soup

Florentine Bean Soup

Made with plenty of olive oil and lots of Rosemary this beautiful soup is a lovely colour and is served over toasted bread.

Ingredients

Olive oil
Cannelloni beans
Onion
Garlic
Small Potato
Small Carrot
Few Tomatoes - riper the better
Bacon

Chard or Kale - not shown - had none.

Parmesan to finish

The secret to this soup is the amount and quality of the olive oil, cover the bottom of your soup pan with it - maybe 3 mm or more deep. Heat it and throw in the chopped and sliced onion, garlic, carrot, potato, bacon pieces and Rosemary and stir round for a few minutes, Add the tomatoes and continue. The Rosemary will smell amazing by now.

Add the drained rinsed beans, add water, bring to a simmer for about 40 mins, towards the end add kale or chard. Using a potato masher,mash some of the soup, Allow to cool a little and serve over toasted bread, and offer Parmesan.

Tip

Wet some grease proof paper and put it over the pan under the lid as your soups simmer - it seems to keep the liquid and taste in.