Ingredients for Bacon And Bean Soup With Fennel Dumplings
- 250g diced bacon
- 1 leek, chopped (white and light green parts only)
- 2 garlic cloves, crushed
- 1.5 litres chicken stock
- 400g cannellini beans, drained and rinsed
- 200g plain flour
- 1 teaspoon fennel seeds
- 1 tablespoon olive oil
- 100ml warm water
- 500g bacon bones
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How to Make Bacon And Bean Soup With Fennel Dumplings
- Heat a large heavy-based saucepan over medium heat.
- Add 250g diced bacon, 1 chopped leek (white and light green parts only), and 2 crushed garlic cloves. Stir to combine.
- Cover and cook over low heat for 8-10 minutes, until the bacon is rendered and the leeks are softened.
- Add 500g bacon bones and 1.5L chicken stock to the pan.
- Bring to a gentle boil, then reduce heat and simmer covered for 1 hour.
- Remove the bones from the soup. Scrape off any remaining meat and return the meat to the pan.
- Add 400g can of cannellini beans (drained and rinsed). Prepare the dumplings while the soup simmers.
- **To make the dumplings:**
- Place 200g plain flour in a medium bowl.
- Stir in 1 teaspoon fennel seeds.
- Make a well in the center of the flour.
- Add 1 tablespoon olive oil and 100ml water. Stir with a table knife until a soft dough forms. Add more water, a tablespoon at a time, if needed to form a dough.
- Drop large spoonfuls of the dough onto the simmering soup.
- Cover and cook for 10-15 minutes, or until the dumplings are well-risen and cooked through.
- Serve immediately. Garnish with fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
84 g
Sugar
33g
Fat
51g
Carbs
27g
