Ingredients 1 tsp olive oil 2 lean smoked bacon rashers, chopped 2 garlic cloves, crushed 1 onion, chopped 3 thyme sprigs 2 x 400g cans cannellini beans, drained and rinsed 850ml/1 pints vegetable stock 2 tbsp chopped parsley freshly ground black pepper Preparation method 1.Heat the oil in a large saucepan over a medium heat. Add the bacon, garlic and onion and fry for 3-4 minutes, or until the bacon begins to brown and the onion softens. 2. Add the thyme and fry for a further minute. Add the beans and stock to the pan and bring to the boll, then reduce the heat and simmer for 10 minutes. 3. Transfer the soup to a blender or food processor and blend with the parsley and pepper until smooth. 4. Return the soup to the pan and heat through, then ladle into 4 bowls and serve immediately.