Name: Tuscan bean soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 2 rashers bacon, rind removed, finely chopped; 1 leek, pale section only, thinly sliced; 1 carrot, finely chopped; 2 tablespoon tomato paste; 400 gram can diced italian tomatoes with basil and oregano; 1 litre (4 cups) salt-reduced chicken stock; 2 400g cans borlotti beans, rinsed; 40 gram baby spinach leaves; crusty bread, to serve

Tuscan bean soup

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Serves 4

Prep

10M

Cook

15M

Total

25M

Ingredients

1 tablespoon vegetable or olive oil

2 rashers bacon, rind removed, finely chopped

1 leek, pale section only, thinly sliced

1 carrot, finely chopped

2 tablespoon tomato paste

400 gram can diced italian tomatoes with basil and oregano

1 litre (4 cups) salt-reduced chicken stock

2 400g cans borlotti beans, rinsed

40 gram baby spinach leaves

crusty bread, to serve

Method

1.Heat oil in a saucepan over moderate heat. Add bacon; cook, stirring, 2 minutes, or until browned.

2.Add leek and carrot; cook, stirring, 2 minutes, or until vegetables soften slightly. Add tomato paste, tomatoes and stock; bring to a simmer. Add beans; simmer 10 minutes, or until vegetables are tender.

3.Stir in spinach. Serve with bread.

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