Serve with granary or wholemeal (whole wheat) bread.
225 g (8 oz) lean smoked back bacon slices
1 carrot, sliced thinly
1 celery stick, sliced thinly
1 onion, chopped
1 tbsp oil
3 garlic cloves, sliced
700 ml (1 1/4 pints) 3 cups hot vegetable stock
200 g (7 oz) can chopped tomatoes
1 tbsp chopped fresh thyme
about 400 g (14 oz) can cannellini beans, drained
1 tbsp tomato puree (paste)
salt and pepper
grated Cheddar cheese, to garnish
1 carrot, sliced thinly
1 celery stick, sliced thinly
1 onion, chopped
1 tbsp oil
3 garlic cloves, sliced
700 ml (1 1/4 pints) 3 cups hot vegetable stock
200 g (7 oz) can chopped tomatoes
1 tbsp chopped fresh thyme
about 400 g (14 oz) can cannellini beans, drained
1 tbsp tomato puree (paste)
salt and pepper
grated Cheddar cheese, to garnish
method
1. Chop 2 slices of the bacon and place in a bowl. Cook on HIGH power for 3 - 4 minutes until the fat runs out and the bacon is well cooked. Stir the bacon halfway through cooking to separate the pieces. Transfer to a plate lined with kitchen towels and leave to cool. When cool, the bacon pieces should be crisp and dry. Place the carrot, celery, onion and oil in a large bowl. Cover and cook on HIGH power for 4 minutes.
2. Chop the remaining bacon and add to the bowl with the garlic. Cover and cook on HIGH power for 2 minutes.
3. Add the stock, the contents of the can of tomatoes, the thyme, beans and tomato puree (paste). Cover and cook on HIGH power for 8 minutes, stirring halfway through. Season to taste. Ladle the soup into warmed bowls and sprinkle with the crisp bacon and grated cheese.
2. Chop the remaining bacon and add to the bowl with the garlic. Cover and cook on HIGH power for 2 minutes.
3. Add the stock, the contents of the can of tomatoes, the thyme, beans and tomato puree (paste). Cover and cook on HIGH power for 8 minutes, stirring halfway through. Season to taste. Ladle the soup into warmed bowls and sprinkle with the crisp bacon and grated cheese.
serving amount
serves 4
rate this recipe
8.3
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