White bean soup with PROPERONI®

A simple soup enhanced by the smoky properties of PROPERONI® pepperoni crumble.

Serves 4

·       1 large or 2 small white onions, finely diced (around 175g)

·       4 tbsp olive oil

·       2 cloves of garlic, crushed or grated

·       1x 80g pack PROPERONI® pepperoni crumble

·       2 x 400g cans white cannellini beans

·       800ml vegetable stock

·       A few sprigs (8-10) of fresh thyme (leaves picked from stalk)

 

1.      In a deep pan, gently sauté the onion in 3 tbsp of the olive oil until soft and translucent and just beginning to colour. This will take about 6-7 minutes. Halfway through, add the garlic and half of the picked thyme leaves.

2.      Add the entire contents of the cans of beans to the pan and cook for a couple of minutes.

3.      Add the stock, bring to the boil and then turn down to a gentle simmer for around 15-20 minutes to slightly reduce the liquid and give the beans a chance to soften.

4.      Whilst the soup is finishing, gently fry the PROPERONI® pepperoni crumble in 1 tbsp of oil until beginning to crisp. Remove from the heat but do not discard the oil.

5.      Let the soup cool a little (to prevent any burns) and with a hand blender or food processor, blend the soup until smooth. If a few beans are left whole, that’s fine.

6.      Place a little crumble into the base of each bowl, top with soup (reheated if necessary) and sprinkle with the remaining crumble and oil from the pan.

7.      Add a few little thyme leaves for garnish.