Tuscan bean and bacon soup

6 servings Prep: 10 mins, Cooking: 20 mins
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Warm your heart with this rib-sticking soup. Serve with buttered crusty bread for a great meal.

By Food24 November 03 2009
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Ingredients (15)

250.00 g bacon — rindless, diced
4.00 carrots — large
2.00 onions — medium, chopped
2.00 leeks — sliced
4.00 celery stalks — sliced
6.00 tomatoes — peeled and chopped
0.00 cabbage — large, shredded
820.00 g butter beans — tinned, with liquid
3.00 bay leaves
6.00 fresh thyme — sprigs
4.00 garlic — cloves, chopped
10.00 ml salt
freshly ground black pepper
1.00 stock — vegetable
1.00 water — cold
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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.

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