Tuscan bean and bacon soup

Recipe from: March 2009
bean bacon

Ingredients 14
Servings 1
Minutes 00:10


Serving Change
  • 60
    olive oil
  • 250
    bacon - diced
  • 4
    large carrots
  • 2
    medium onions - chopped
  • 2
    leeks - well washed and sliced
  • 4
    stalks soup celery - sliced
  • 6
    ripe red tomatoes - skinned and coarsely chopped, or
  • 820
    butter beans, with canning liquid
  • 6
    sprigs thyme
  • 4
    fresh cloves garlic - chopped
  • 10
  • milled black pepper
  • 1
    vegetable stock
  • 1
    cold water


Heat olive oil in a large saucepan. Add bacon and fry for a few minutes.

Add carrots (cut into 5 mm thick crescents), onions, leeks and celery. Fry vegetables until they become translucent and start to soften, about 10 minutes.

Add tomatoes, butter beans, thyme and garlic.

Season with salt and pepper, then add reserved bean liquid, stock and cold water.

Simmer, covered, for 10 minutes. Check for seasoning and serve.

Read more on: boil  |  pulses  |  recipe  |  sauté  |  soup


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