As the days get shorter and the nights cooler I find myself pulling out my favorite soup recipes, partly because nothing heralds in cooler weather better than homemade soup.
Here is my Bean, Bacon and Tomato Soup recipe, hearty and wholesome and great for a family night in or entertaining around the fire place.
6 rashers of streaky bacon
2 cans of Cannellini or white beans
1 onion (chopped)
2 sticks of celery (chopped)
2 cloves of garlic (chopped)
1/2 can of chopped tomatoes
33 3/4 ounces of chicken broth (2 cans)
1 small bunch of chives or green onions (chopped)
Step 1: Place a small pan on a medium heat, roughly chop your bacon rashers and add them to the pan. Fry for a few minutes until crispy.
Step 2: Fill a medium pan with the chicken broth and bring to a simmer.
Step 3: Drain your beans and add to the chicken broth.
Step 4: Remove half the bacon from the pan (for garnishing) and add all the chopped vegetables to the bacon pan with a splash of olive oil and cook until softened, about 10 minutes.
Step 5: Add the veggies to the chicken broth and beans and turn the heat up, bringing them to a boil. Once boiling simmer for a few minutes and a pulse with a hand mixer a few times for a rustic, chunky look. Season with salt and pepper to taste.
Step 6: Plate up and garnish with the remaining bacon and chives/onions.