Bacon and Bean Soup

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 6

A hearty low fat soup, winter warmer

Ingredients:

2 small onions, finely chopped

2 medium carrots, finely chopped

2 medium celery, stalks finely chopped

1 garlic clove, finely chopped

1 bay leaf

200 g lean trimmed bacon lardons (either with or without a shredded roasted ham hock)

1 (400 g) can chopped tomatoes

1 (400 g) can cannellini beans or 1 (400 g) can butter beans

1 tablespoon tomato puree

1 liter chicken stock

1/2 cup red lentil

1 tablespoon olive oil

ground black pepper

freshly chopped parsley, to serve

Directions:

1. Heat the olive.
2. fry the bacon lardons for 3-4 minutes.
3. add the onions celery and carrots fry until soft.
4. add the garlic.
5. add the chopped tomatoes and bay leaf.
6. add the stock and bring to the boil then reduce the heat.
7. add the lentils (and the ham if using) and tomatoe puree.
8. simmer for 20 minutes.
9. add the beans and simmer for a further 10 minutes.
10. season to tast no salt required.
11. serve with the parsley sprinkled on top.

By RecipeOfHealth.com