Speedy White Bean & Tomato Soup with Gremolata

Who doesn’t love a hearty comforting soup, a meal-in-a-bowl, that’s ready in no time - a perfect dish when you don’t feel like cooking.

You probably have the basics in the pantry already. It’s incredibly simple to make, yet full of savoury flavour. I love these versatile soups that you can add to, depending on what you have on hand. Maybe add some pasta, extra veggies such as zucchini or carrots, or swap out the spinach for baby kale.

I’ve added a punchy gremolata for some flavour zing at serving time.

Don’t forget to add a toastie, the perfect partner for soup.

Ingredients

• 1 red onion, sliced
• 2 cloves garlic, sliced
• 1/2 long red chilli, finely chopped
• 1/4 cp olive oil
• 2 x 400g cans Italian Cherry Tomatoes
• 2 cans cannellini beans, rinsed and drained
• 1 lit. chicken stock
• 4 rashes bacon, finely sliced
• Salt and pepper
• 2 big handfuls of either baby spinach or baby kale

Gremolata

• 1 cup Italian parsley sprigs, finely chopped
• 1-2 garlic cloves, grated
• Grated zest of one lemon
• Salt and pepper
• pinch chilli flakes, optional
• drizzle of olive oil

Method

1. In a large pot, heat the olive oil over medium heat.
2. Add the onions and cook, stirring often, until they start to soften.
3. Add the bacon and chilli and cook until the bacon starts to colour.
4. Add the garlic and cook for about 30 seconds, being careful not to let it burn.
5. Next add the tomatoes, beans and the chicken stock.
6. Bring to a simmer and let it cook for about 15-20 minutes.
7. Season with salt and pepper.
8. Stir in the greens and cook until just wilted, about 1 minute.
9. Ladle into bowls and top with gremolata or grated parmesan cheese.

For the Gremolata

12. Finely chop flat-leaf parsley leaves. Place into a bowl.
13. Add 1 finely grated garlic clove and the lemon zest.
14. Stir to combine, season with salt and pepper, and chilli flakes, if using
15. Serve with a drizzle of olive oil