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Jools’ wholesome veg & bean soup


Celery sticks
Leeks (large)
Clove Garlic
Fresh Rosemary
1 sprig
High-welfare smoked streaky bacon
2 rashers
olive oil
Tin of borlotti or cannelloni beans
400 Grams
Organic vegetable or chicken stock
1 Liters
Baby spinach or kale
75 Grams
Frozen peas
100 Grams

Preparation mode:

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1. Start by prepping the base of your soup: trim and very finely slice the celery, peel

and roughly chop the carrots and trim, wash and roughly chop the leeks. Peel and

very finely slice the garlic, then pick and finely chop the rosemary. Finely slice the


2. Drizzle 1 tablespoon of oil into a large pan on a medium heat, then add the

rosemary and bacon. Fry for a few minutes, or until the bacon is just turning

golden, then add the chopped celery, carrots, leeks and garlic. Cook gently for

around 15 minutes, or until soft, stirring regularly.

3. Add the beans (there’s no need to drain them) and stock. Bring to the boil, then

reduce to a simmer for 30 minutes – add a little more stock or water if you think it

needs it.

4. Finally, add the spinach or kale and the peas and cook for a further 3 minutes, or

until the greens are cooked but still a vibrant green. Have a taste and season with

sea salt and black pepper, if needed, then tuck in.


Recipe © Jools Oliver. Image © 2015, Jamie Oliver Enterprises Limited, photography: Matt Russell.