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Tuscan bean and bacon soup

Recipe from: March 2009
bean bacon

Ingredients 16
Servings 6
Time 10 mins


  • 60
    olive oil
  • 250
    rindless 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
  • large cabbage, shredded
  • 820
    butter beans, with canning liquid
  • 3
    bay leaves
  • 6
    sprigs thyme
  • 4
    fresh cloves garlic, chopped
  • 10
  • milled black pepper
  • 1
    vegetable stock
  • 1
    cold water


20 mins
Heat olive oil in a large saucepan. Add bacon and stir-fry for a few minutes. Add carrots (cut into 5 mm thick crescents), onions, leeks and celery. Stir-fry vegetables until they become translucent and start to soften, about 10 minutes. Add tomatoes, cabbage, butter beans, bay leaves, 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: pulses  |  soup


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