Ingredients
- 500 g Ardo Cannellini beans
- 200 g Ardo Onion diced
- 200 g Ardo Celeriac diced
- 200 g Ardo leek rings
- 200 g Ardo Brunoise mix
- 100 g Ardo Beetroot bacon
- 20g Ardo Chives
- 20 g butter or margarine
- 10 g garlic
- 3 l vegetable stock
Allergens
Lactose
Celery
Preparation
- Cook the diced onion, celeriac, leek and garlic in the butter and moisten with the vegetable stock.
- When the vegetables are cooked, add 400 g white cannellini beans. Bring to a boil and mix until you get a smooth soup.
- Finish the soup with the brunoise mix and the rest of the cannellini beans, bring to the boil and top off with some chives.
- Bake the beetroot bacon in the oven at 180°C for 12 minutes until crispy.
- Serve it separately as a crispy garnish with the soup.
Ardo products used in this recipe
