White cannellini beans soup with beetroot bacon



500 g Ardo Cannellini beans
200 g Ardo Onion diced
200 g Ardo Celeriac diced
200 g Ardo leek rings
200 g Ardo Brunoise mix
100 g Ardo Beetroot bacon
20g Ardo Chives
20 g butter or margarine
10 g garlic
3 l vegetable stock


Celery, Milk


  1. Cook the diced onion, celeriac, leek and garlic in the butter and moisten with the vegetable stock.
  2. When the vegetables are cooked, add 400 g white cannellini beans. Bring to a boil and mix until you get a smooth soup.
  3. Finish the soup with the brunoise mix and the rest of the cannellini beans, bring to the boil and top off with some chives.
  4. Bake the beetroot bacon in the oven at 180°C for 12 minutes until crispy.
  5. Serve it separately as a crispy garnish with the soup.
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