Thursday, May 12, 2011

Hearty Italian Bean & Tomato Soup

Soup mad here at the moment. This is a family favourite (well all except Leah who doesn't like the texture). It's healthy, hearty and quite low fat. It can be made vegetarian/vegan by omitting the bacon. Use lots of fresh basil and oregano if you have that at hand as it makes it taste evenier yummier. This recipe makes a big pot of soup with plenty left to freeze.

Hearty Italian Bean & Tomato Soup

175- 250 grams bacon (up to you how much you would like to put in)
2-3 onions
4 cloves garlic
2 tins diced tomatoes (400gram tins)
2 tins 5 bean mix (420gram tins)
2 litres Vegetable Stock
1 - 2 cups soup mix (depending how thick you want your soup use less)
250 grams tomato paste or passata (depending how rich you want the flavour. We prefer tomato paste)
a handful of chopped fresh parsley
a handful of chopped fresh oregano
a handful of chopped fresh basil (add herbs to your taste)
freshly cracked black pepper


1. Cook bacon in a saucepan for a few minutes, add onion and garlic and cook until onion is translucent but not browned.

2. Stir in diced tomatoes, beans, stock, soup mix, tomato paste and one third of the herbs.

3. Simmer until the soup mix is soft and it's reduced to the consistency you like.

4. Add cracked pepper and the remaining herbs.

5. Serve with crusty bread.

Liss over at Frill In The Hills has a lovely soup bread recipe I love to make.

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