Ingredients

• 1 tsp olive oil
• 2 lean smoked bacon rashers
• chopped
• 2 garlic cloves
• crushed
• 1 onion
• chopped
• 3 thyme sprigs
• 2 x 400g cans cannellini beans
• drained and rinsed
• 850ml/1½ pints vegetable stock
• 2 tbsp chopped parsley
• freshly ground black pepper

Directions

• Heat the oil in a large saucepan over a medium heat. Add the bacon
• garlic and onion and fry for 3-4 minutes
• or until the bacon begins to brown and the onion softens.
• Add the thyme and fry for a further minute. Add the beans and stock to the pan and bring to the boil
• then reduce the heat and simmer for 10 minutes.
• Transfer the soup to a blender or food processor and blend with the parsley and pepper until smooth.
• Return the soup to the pan and heat through
• then ladle into 4 bowls and serve immediately.