May 14

May 14 Tuscan Bean Soup

My version of this classic soup is ideal for a spring supper when you want something nourishing but you don’t want to spend all evening in the kitchen.

Bacon, paprika and parmesan all combine with a vegetable bouillon and beans to create a smokey rich soup which is deeply satisfying but much quicker than some of the more traditional slower cook versions.

It also works really well made ahead and kept in the fridge for 1 -2 days so that the flavours infuse and deepen further

Method

Serves 4

Prep time: 15 minutes Cooking time: 15 minutes

You will need large heavy based saucepan or a large high sided frying pan.

Place the bacon in the bottom of your chosen pan whilst the pan is still cold. Turn on the heat and cook for approximately 10 mins. Stir occasionally to make sure the pieces are separated and browning evenly.

When the bacon is cooked, lift it out with a slatted spoon onto a plate covered in kitchen towel. Try to leave as much of the bacon fat as possible in the pan.

Meanwhile, make the soffritto by finely chopping the celery, shallot and carrots. Return the bacon pan to a gentle heat and add the soffritto mix. Cook for 5 minutes until it is softened but not brown.

Add the garlic, most of the rosemary, thyme and paprika to the pan and stir it to bring it all together. Cook for another minute or two whilst you prepare your vegetable bouillon.

Add the tomatoes to the pan and mix into the soffritto. Add the bouillon, parmesan rind and bay leaf. Bring to the boil and simmer vigorously for 10 minutes.

Check the seasoning and salt and pepper to taste. I leave it until now so that you can tell how the soup tasted once it has reduced.

Add the beans and cook for another 5 minutes until they are warmed through.

Check and adjust the seasoning again.

Divide the soup between bowls. Top with some of the bacon bits and a sprinkling of rosemary.

Drizzle olive oil over the soup and serve with crusty bread.

Ingredients

8 rashers of streaky bacon roughly chopped

3 sticks of celery finely chopped

2 large shallots finely chopped

1 large carrot finely chopped

4 cloves of garlic finely chopped

1 tbsp fresh rosemary chopped