So far we have been blessed with pretty mild temperatures. Way too mild for November. But now it seems to be getting colder. Winter-like cold.
A hot served soup is what the body needs during these cold days. Although, honestly I don’t even cook that many kind of soups during the year. Besides pumpkin soups or potato or carrot soups I haven’t made that many other kinds. And I have never thought about a bean soup before. Back home we eat beans mostly combined with pasta. So when I asked my brother for any suggestions as to what kind of soup I could serve in a bread bowl, he came up with this idea! Presuming you will use canned beans, instead of dried ones that cook for several hours, this soup will cook in about 20 minutes only.
Since I chronically run out of time, even on the weekends, these little time-consuming recipes are the ones I love most! Given the limited time of daylight we have during the winter season, I need to cook and shoot all the pictures within the first half of the day. And this weekend I probably broke the record. Cooking, watching my favorite cook shows (why do they broadcast them around lunch time?!) and knitting. Yes, knitting. As if I didn’t already have a million projects going on, knitting was the last thing I needed to add to my list. I haven’t held a needle in my hands in at least 20 years. And for whatever reason while I was out to start buying the first Christmas gifts, I ended up walking home with a bag filled with wool. There are certain things we cannot explain, right? And this is probably one of those.
Well, despite me focusing on multi-tasking less in my everyday life, I still managed to create a soup that came out really good! So good, that I had to share it with you! Plus, this recipe doesn’t only taste and smell good, it is also eye-catching! Instead of serving the soup in a plate or bowl as usual, why not replace it with an edible bowl made of bread? It can’t get any easier than that. You break chops of bread and dip them inside of your soup ;) Oh, and let me tell you..that crispy bacon or Italian pancetta adds that extra deliciousness on top!
Hope you enjoy it as much as we did :)
- 2 small round loaves of bread (with a thick crust)
- 1 can of beans (i.e. cannellini beans)
- 1 shallot
- ½ garlic clove
- 2 tbsp of bacon or Italian pancetta, diced
- 1 medium sized potato, diced
- 2 full tsp of chopped parsley
- 3 tbsp of (extra-virgin) olive oil
- 100 ml / 3½fl oz of water (hot)
- 1 tsp of vegetable broth powder
- one shot of white wine
- salt and pepper to taste
- Cut off the top part of both breads (like a 'lid').
- Hollow out the crumb leaving a border of about 2,5 cm / 1 inch depending on the size of the bread.
- Bake in the preheated oven at 180°C / 356°F for about 5-10 min until it gets crunchy.
- Chop the onion and garlic.
- Heat 2 tbsp of olive oil in a pot (large enough to fit the soup).
- Roast the chopped onion and garlic for a few minutes at medium heat until golden brown.
- Stir in the beans.
- Add the white wine. Stir once in a while until it has almost completely evaporated.
- Now add the (hot) water and broth powder.
- Season with salt and pepper.
- Let simmer for about 20 minutes.
- In the meantime dice the potato and bacon (about 1cm / ½ inch thick).
- Heat 1 tbsp (or even less, depending on how much fat the bacon already has) of olive oil in a pan.
- Add the potato and bacon and roast for a few minutes until they get golden brown and crispy. Set aside.
- Now go back to the beans and remove from the stove.
- Add half of the chopped parsley.
- Blend the beans either inside of the same pot carefully with a hand-held blender or pour them into a blender or food processor.
- Feel free to add additional water in case the soup is too thick. But avoid making it too liquid! Otherwise it will be hard to serve it in a bread bowl, as it will absorb it pretty fast.
- Serve into the bread bowls.
- Spread the crispy diced potato and bacon on top of the soup.
- Sprinkle with the remaining parsley.