SERVES 6
PER SERVING
251 CALORIES
2.1G FAT
PREPARATION TIME 15 MINUTES
COOKING TIME 30 MINUTES
1 × 400g can kidney beans
1 × 400g can cannellini beans
1 × 400g can pinto beans, rinsed
1 litre vegetable stock
4 rashers smoked lean back bacon, cut into strips (optional)
4 small shallots, finely chopped
2 garlic cloves, crushed
2 celery sticks, chopped
2 teaspoons chopped fresh thyme
150ml skimmed milk
freshly ground black pepper
1 Rinse the beans and put in a large saucepan. Add the vegetable stock and bring to the boil.
2 Heat a non-stick frying pan, and dry-fry the bacon (if using), shallots, garlic and celery for 5–6 minutes until soft. Transfer to the saucepan and add the thyme. Reduce the heat and simmer gently for 10 minutes.
3 Ladle half the soup into a food processor and blend until smooth. Return to the saucepan and adjust the consistency of the soup to your requirements with a little skimmed milk.
4 Season well with black pepper and serve hot.
TIP Processing just half the soup thickens it without making it completely smooth
