As I said when I started this blog, every time I make soup I think “wow that was easy must do that more often”. True to my word, here I am adding my recipe for a simple chunky tomato and bean soup and yet again it’s a doddle to make. Taking just 35 minutes to make from start to finish, with very little hands on time. It’s pretty yummy too, so give it a try.
As always, adapt to fit with what you have to hand. If you don’t have any fresh vegetable a handful or two of frozen mixed vegetables will do the trick. Adding the smoked bacon lardons add lots of flavour – but taste before seasoning you may not need any salt. Gently cooking the bacon until the fat runs means there is no need for any additional oil. If you want a vegetarian option just leave out the bacon and saute the onions in a little vegetable oil instead and maybe add a few chopped herbs to boost the flavour.
To finish, you can add some chopped parsley which is by no means essential, but I have to say though that a handful of cheese will make this soup even more tasty. Serve with crusty bread.
- 150 g bacon lardons thick chunks of bacon
- 1 onion sliced
- 1 clove of garlic
- 1 carrot diced
- 400 g can chopped tomatoes
- 900 ml chicken or vegetable stock
- 300 g can cannelloni beans rinsed and drained
- 1 courgette diced
- salt and freshly ground black pepper
- parsley and grated cheese optional, to serve
- Place the bacon and onions in a large saucepan and dry fry until the onion is softened and the bacon is browned, about 5 minutes. Start over a low heat until the fat from the bacon begins to run then increase the heat slightly.
- Add the garlic and carrots. Cook for another minute or so.
- Add the tomatoes and stock, and bring gently to the boil. Season well. Reduce the heat and simmer for 10 minutes.
- Add the beans and courgettes and simmer for 10 minutes or until the vegetable are just tender.
- Serve with a sprinkling of chopped parsley and grated cheese if desired.
Freeze: for up to 3 months