White cannellini beans soup with beetroot bacon

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  • 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


Lactose Celery


  1. Cook the diced onion, celeriac, leek and garlic in the butter and moisten with the vegetable stock.
  2. When the vegetables are cooked, add 400 g white cannellini beans. Bring to a boil and mix until you get a smooth soup.
  3. Finish the soup with the brunoise mix and the rest of the cannellini beans, bring to the boil and top off with some chives.
  4. Bake the beetroot bacon in the oven at 180°C for 12 minutes until crispy.
  5. Serve it separately as a crispy garnish with the soup.

Ardo products used in this recipe