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Speedy White Bean & Tomato Soup with Gremolata

By: Admin
Region: Others
Dish:Vegetarian - Breakfast/Tiffins/Snacks


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

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


In a large pot, heat the olive oil over medium heat.

Add the onions and cook, stirring often, until they start to soften.

Add the bacon and chilli and cook until the bacon starts to colour.

Add the garlic and cook for about 30 seconds, being careful not to let it burn.

Next add the tomatoes, beans and the chicken stock.

Bring to a simmer and let it cook for about 15-20 minutes.

Season with salt and pepper.

Stir in the greens and cook until just wilted, about 1 minute.

Ladle into bowls and top with gremolata or grated parmesan cheese.

Finely chop flat-leaf parsley leaves. Place into a bowl.

Add 1 finely grated garlic clove and the lemon zest.

Stir to combine, season with salt and pepper, and chilli flakes, if using.
Serve with a drizzle of olive oil

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