Tuscan Bean and Bacon Soup

Recipe by auntchelle
READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement