prep: 10mins
cook: 35mins
serves: 4


  • 2 Tbsp extra virgin olive oil, plus extra for drizzling
  • 150 g speck (or thickly cut bacon), cut into small thick cubes
  • 4 thick slices sourdough bread, cut into 1 cm cubes
  • 1 onion
  • 2 cloves garlic, finely chopped
  • 1 red chilli, finely sliced or dried chilli flakes, to taste
  • 2 x 400 g canned cannellini beans,
  • 250g potatoes, peeled and diced
  • 3 cups vegetable or chicken stock
  • 1 leaf
  • 3/4 cup Bulla Cooking Cream
  • to serve
  • 2 Tbsp flat leaf parsley, coarsely chopped
  • 2 Tbsp chives, chopped
  • additional sliced chilli, optional

Cannellini Bacon & Chilli Cream Soup


  1. Heat half the olive oil in a frying pan over medium-high heat, add speck/bacon and cook stirring occasionally for 6-8 minutes or until crisp. Using slotted spoon remove bacon to a paper towel lined tray, set aside. Add bread to frying pan and cook in speck fat, turning until golden on all sides. Remove from heat, place in a small bowl with bacon. Set aside.
  2. In a medium saucepan add remaining olive oil and sauté, onion, garlic and chilli until onion softens (4-5 minutes). Add beans, potato, stock and bay leaf reduce heat and simmer for 20 minutes or until the potato is cooked. Remove bay leaf and process in batches in a food processor until smooth. Return soup to saucepan, stir in cream and bring to a simmer.
  3. Roughly crumble croutons and bacon mixture add chopped parsley, chives and optional chilli. Serve soup topped with crouton mixture and a drizzle of good quality olive oil.