Prep 20 mins
Cook 1 hr 30 mins
A lovely rustic, flavourful soup. A meal in a bowl. Requires overnight soaking of the beans and a little effort, but for great reward. (To reduce cooking time to 30 mins a 425g can of haricot beans and a 225g can of red kidney beans can replace the soaked dried beans.)
- Soak beans in cold water overnight.
- Next day, bring beans to boil and rapidly boil for 3 minutes and then reduce heat and simmer for 10 minutes. Drain.
- Heat olive oil in a large pan and saute onion, carrot and bacon until onion is soft and translucent.
- Add garlic, beans and stock. Bring to the boil. Cover and simmer until beans are soft- about 1 hour.
- Remove half the soup and blend, until smooth, using a food processor. Return to the pan.
- Peel the tomatoes by cutting a cross in the bottom and covering with boiling water for 30 seconds. (The skin should slip off easily.) Cut tomatoes into quarters and de-seed. Chop the flesh and add to the soup.
- Season with salt and freshly ground black pepper, to taste. Simmer for approximately 15 minutes.
- To serve: sprinkle with the cheese.
Absolutely delightful and oh, so easy! I made this today for lunch with a ham quiche for my parents and a friend - everyone loved it! I had to send the leftovers home with my Dad!! I used one 14oz can of navy(haricot) beans and one 14oz can of red kidney beans as it was easier to kind the standard size cans and I like both types of beans. I wouldn't want any less beans though! The other thing I did was to use one can of italian stewed tomatoes and only 4 cups of beef broth. Otherwise I made exactly as directed. Delightful soup I will be making more this Fall and Winter - I may add sausages to this as a main dish! YUM!