
A hearty and flavorful bean soup with smoked bacon and fresh parsley, perfect as a starter.
Heat olive oil in a large pot over medium heat. Add the diced bacon and cook until crispy.
Add the diced onion, carrot, and celery to the pot. Cook until softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the soaked and drained haricot beans, chicken broth, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the beans are tender.
Remove the bay leaf. Season with salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh chopped parsley before serving.
Nutrition per serving (400g)
For a creamier soup, you can blend a portion of the soup with an immersion blender before serving.
If you don't have smoked bacon, you can use regular bacon, but the smoky flavor adds a lot to the dish.
Soaking the beans overnight is crucial for reducing cooking time and improving their digestibility.
Large Pot
Stove
No wine pairing suggestions available for this recipe.

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A light and fragrant apple cake provides a refreshing counterpoint to rich lamb. The lavender in the cream adds a subtle floral note that complements the herbal notes in the main dish, while the sweetness of the apples cleanses the palate without being overly heavy.
"A light and fragrant apple cake provides a refreshing counterpoint to the rich lamb. The lavender in the cream adds a subtle floral note that complements the herbal notes in the main dish, while the sweetness of the apples cleanses the palate without being overly heavy."