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Salami And Bean Soup

  • 15 minutes
  • 15 minutes
  • 4
Salami And Bean Soup

Spice up this hearty and quick-to-make soup by using a piquant-style salami.


  • 2 large sliced red onions, peeled and sliced
  • 4 stalks celery, sliced
  • 4-6 chopped juicy cloves of garlic, peeled and sliced
  • 1 teaspoon celery seeds (optional)
  • 300 grams finely sliced salami
  • 400 gram can well-drained cannellini beans
  • 400 gram can well-drained red kidney beans
  • 400 gram can Italian seasoned tomatoes
  • 1 litre of chicken stock
  • 1-2 handfuls chopped celery leaves


  1. In a large saucepan heat a dash of oil and cook red onions, celery stalks and garlic for 1-2 minutes until just fragrant. Add celery seeds if you have some, or try dill. Add salami, cannellini and red kidney beans, tomatoes and stock.
  2. Simmer gently for 15 minutes. Season with pepper to taste and finish with a couple of handfuls of chopped celery leaves. Serve with plenty of toasted crusty bread.

Cooks Tips

- Celery leaves have a most delicious fresh flavour and are just wonderful tossed into salads, pasta dishes or hearty casseroles and soups. Don't discard them but keep them lightly rinsed in a plastic bag in the fridge to remain fresh. - I used Italian-seasoned tomatoes - they come ready chopped and well flavoured with herbs and spices.

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