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Tuscan Bean Soup

SERVES: 4
PREP TIME: 5 MINUTES
STOVE TOP TIME: 20 MINUTES
WONDERBAG TIME: 2 HOURS
DIFFICULTY: EASY

INGREDIENTS

  • 1 clove of garlic, finely chopped
  • 1 baby onion, finely chopped
  • 1 tbsp roughly chopped parsley and sage
  • 1 bay leaf
  • 1 litre chicken or vegetable stock
  • 50 g fresh bacon, roughly chopped
  • 1 pinch cracked black pepper
  • 4 tbsp extra virgin olive oil
  • 400g/14.11oz (1 can) cannellini beans
  • 1 tomato
  • 1 loaf ciabatta bread, sliced for croutons

DIRECTIONS

  1. In a large pot, braise the bacon over a low heat- so as not to colour.
  2. Add onion, garlic, and herbs. Braise in olive oil for 5 min, add chopped tomato and cook for further 5 min.
  3. Add can of beans, keep 4tbsp of beans aside for garnish.
  4. Add chicken or vegetable stock. Allow to simmer for 10 minutes.
  5. Blend and push the soup through a sieve.
  6. Bring your soup back to the boil and add your 4 tbsp garnish beans to the pot.
  7. Once soup has been brought to a boil, place the pot into the Wonderbag and allow to stand for 2 hours.

To make croutons: drizzle ciabatta slices with olive oil and grill, preferably over an open fire or in a frying pan until brown. Serve soup hot with croutons.