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.