Tuscan Bean and Bacon Soup

Total Time
1hr 50mins
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.)

Ingredients Nutrition

Directions

  1. Soak beans in cold water overnight.
  2. Next day, bring beans to boil and rapidly boil for 3 minutes and then reduce heat and simmer for 10 minutes. Drain.
  3. Heat olive oil in a large pan and saute onion, carrot and bacon until onion is soft and translucent.
  4. Add garlic, beans and stock. Bring to the boil. Cover and simmer until beans are soft- about 1 hour.
  5. Remove half the soup and blend, until smooth, using a food processor. Return to the pan.
  6. 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.
  7. Season with salt and freshly ground black pepper, to taste. Simmer for approximately 15 minutes.
  8. To serve: sprinkle with the cheese.
Most Helpful

5 5

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!