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White bean soup with bacon

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Brighten a miserable day with this healthy cannellini bean soup topped with a sprinkling of bacon, just 54 calories per serving. Serve with crusty bread and butter for the perfect lunch.

White bean soup with bacon

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Ingredients
  

  • onion 1 finely chopped
  • carrot 1 finely chopped
  • olive oil
  • garlic 1 clove crushed
  • white beans or cannellini 410g tin rinsed and drained
  • chicken or veg stock 500ml
  • single cream 142ml pot
  • streaky bacon 4 rashers finely sliced and fried until crisp
  • parsley a few sprigs fried until crisp

Instructions
 

  • STEP 1
  • Fry the onion and carrot in a little oil until soft but not browned, add the garlic and cook for two minutes. Add the beans and cook until warmed through.
  • Push all the ingredients through a mouli back into a saucepan and add the stock and cream, bring to a simmer and season.
  • Divide between 4 bowls and sprinkle with bacon and parsley.

Notes

Adapted from olivemagazine.com

Turkey and Bean Chili

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Turkey and Bean Chili

Turkey and Bean Chili

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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 2 cloves garlic chopped
  • 1/2 pound ground turkey preferably dark meat
  • 2 tablespoons tomato paste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground chipotle chili pepper or 2 teaspoons chili powder
  • 1 28- ounce can diced tomatoes
  • 2 15- ounce cans kidney beans rinsed
  • kosher salt and black pepper
  • 1/4 cup reduced-fat sour cream
  • cilantro sprigs for serving

Instructions
 

  • Heat the oil in a large saucepan over medium-high heat. Add the onion, bell pepper, and garlic. Cook, stirring occasionally, until tender, 4 to 6 minutes.
  • Add the turkey and cook, breaking up with a spoon, until no longer pink, 3 to 5 minutes.
  • Stir in the tomato paste, cumin, and chili pepper. Cook, stirring, for 1 minute.
  • Add the tomatoes and their juices, beans, ½ cup water, 1 ¼ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil.
  • Reduce heat and simmer, stirring occasionally, until slightly thickened, 12 to 15 minutes.
  • Serve the chili with the sour cream and cilantro.

Tuscan Bean Soup

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Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.

Tuscan Bean Soup

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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 2 cloves garlic thinly sliced
  • 1 leek white and light green parts only, trimmed and thinly sliced
  • kosher salt and black pepper
  • 1 large carrot cut into 1/2-inch pieces (1 cup)
  • 2 stalks celery thinly sliced (1 cup)
  • 1 small zucchini halved lengthwise and sliced
  • 2 14- ounce cans cannellini beans drained and rinsed
  • 6 cups chicken broth
  • 2 thin pork cutlets about 1/2 pound

Instructions
 

  • Heat 1 tablespoon oil in a large saucepan over medium heat. Add the garlic, leek, and ½ teaspoon salt. Cook, stirring occasionally, for 3 minutes.
  • Add the carrot, celery, zucchini, cannellini beans, and chicken broth. Simmer, covered, until the vegetables are tender, about 15 minutes.
  • Meanwhile, heat the remaining tablespoon of oil in a medium skillet over medium-high heat.
  • Season the pork with ¼ teaspoon each salt and pepper and cook until cooked through, 2 to 3 minutes per side.
  • Shred the pork into pieces and stir into the soup.