Supper Club: Hearty Tuscan bean soup

This Tuscan bean soup is sure to go down a treat with the whole family. Serve it up with a slice of fresh sourdough and enjoy!

Hearty Tuscan bean soup

Ingredients

• 1 onion, peeled and chopped
• 2 tablespoons olive oil
• 3 celery sticks, finely diced
• 2 large carrots, finely diced
• 75g/3oz streaky bacon, cut into bite-sized pieces
• 3 garlic cloves, peeled and crushed
• 1.2 litres / 2 pints vegetable stock
• 3x400g/14oz cans of chopped tomatoes
• 1 bay leaf
• A pinch of sugar
• 110g/4oz canned cannellini beans, drained and well rinsed
• 1 dessertspoon oregano

Method

1. Sauté the onion in the olive oil for 10 minutes or until translucent.
2. Add the celery, carrots and bacon and cook for 5 minutes.
3. Add the garlic and cook for 1 minute, then stir in the stock and the tomatoes.
4. Season well, adding the bay leaf and sugar.
5. Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente.
6. Stir in the beans and oregano and cook for 5 minutes.
7. Remove the bay leaf and serve with croutons. You can also add some pesto on top perhaps for additional flavours.