Bacon and bean soup

Preparation time: 15
Cooking time: 30
15 ml olive oil
1 onion, chopped
150 g rindless bacon, chopped
2 cloves garlic cloves, crushed
2 carrots, chopped
2 celery sticks, chopped
400 g tinned chopped tomatoes
400 g tinned mixed beans, rinsed and drained
1 litre vegetable or chicken stock
1 small Savoy cabbage (about 90g), thinly sliced
2 pinches salt and freshly ground black pepper, to taste
1 handful Italian parsley, chopped
1. Heat the olive oil in a large saucepan over a moderate temperature. Fry the onion and bacon for 3-4 minutes or until the onion is soft and begins to colour.
2. Stir inthe garlic, carrot andcelery and stir-fry for another few minutes. Add the tomatoes, beans, stock andcabbage and bring to the boil. Reduce the heat and simmer thesoup (with the lid on) for about 20 minutes.
3. Season to taste with salt and freshly ground black pepper, stir in the parsley and serve.
Print Friendly, PDF & Email
(Visited 78 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *