Cannellini Bean Soup - cooking recipe

Ingredients

4 shallots, finely chopped
2 garlic cloves, finely chopped
1 carrot, finely chopped
2 sticks celery, finely chopped
2 leeks, finely chopped
5 ounces bacon, finely chopped
1 tablespoon olive oil
47 ounces chicken stock (can use vegetable stock too)
2 bay leaves
1/2 teaspoon dried oregano
2 (15 ounce) cans cannellini beans, drained
1/4 cup fresh parsley, chopped

Preparation

Fry the shallots, garlic, carrot, celery, leeks and bacon in the oil for 7 minutes, until softened but not brown.
Pour in the stock and add the bay leaves and oregano.
Season and bring to the boil, cover the pan and simmer gently for 15 minutes.
Tip in the beans, re-cover and simmer for a further 5 minutes.
Swirl the chopped parsley into the soup.
Serve sprinkled with a little extra parsley.