White Bean Soup Two milestones achieved yesterday (22nd February): soup number 170 from The Soup Book and the last of the soups from the Pulses and Nuts section. I'm getting there, slowly but surely. Finishing touches: pancetta and shallots Ingredients: onions, garlic, cannellini beans (I used canned rather than dried), celery, a bay leaf, parsley stalks (no leaves!), lemon juice, vegetable stock, shallots, pancetta and Taleggio cheese (you could also use fontina). Cooking method: I first fried the onions over a low heat then added the garlic. Next into the pan were the cannellini beans, celery, the bay leaf, parsley, lemon juice and stock. I left the mixture simmering for about an hour before blending. I then left the soup sitting while I watched the Low Charioteers beat the Boys in Green (13-10). Separated at birth? The younger offspring signalled that he would be home by 7 o'clock so I went back to the kitchen to finish the soup. I had sliced t...