Alive and Cooking

White Bean and Chestnut Soup

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400 g white cannellini beans

20 chestnuts

4 slices pancetta, roughly chopped

2 cloves garlic

4 sprigs dill, roughly chopped

50 g unsalted butter

1 L chicken stock


In a deep pot, melt the butter. Add the garlic and cook until fragrant. Pour in the beans, scatter in the chestnuts, pour in the stock and bring to the boil for 5 mins. Blitz the soup in a blender until smooth. Fry pancetta until crispy, then scatter over the soup with the dill. 

Serves 6

White Bean and Chestnut Soup