Rustic mixed bean and bacon soup

Categories: February, Soup

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 150g pancetta or bacon, diced
• 2 garlic cloves, crushed
• 2 carrots, chopped
• 2 celery sticks, chopped
• 400g can plum tomatoes
• 2 x 400g cans mixed beans, drained and rinsed
• 1 litre vegetable stock
• 1 small savoy cabbage, finely sliced
• handful of freshly chopped parsley

Directions

1. Heat the oil in a large pan and fry the onion and pancetta or bacon for 3-4 minutes until softened and lightly golden. Add the garlic, carrot and celery and fry for a further 4-5 minutes. Stir in the tomatoes, beans and stock, then bring to the boil. Reduce heat to low, then cover and leave to simmer for 20 minutes. Stir in the cabbage and continue to simmer for another 10 minutes. Stir in the parsley, season to taste then ladle into bowls and serve immediately with warmed, crusty wholegrain bread rolls.

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