Ingredients
- 1 onion, peeled and chopped
- 2 tablespoons olive oil
- 3 celery sticks, finely diced
- 2 large carrots, finely diced
- 75g streaky bacon, cut into bite-sized pieces
- 3 garlic cloves, peeled and crushed
- 1.2 litres vegetable stock
- 3x400g cans of chopped tomatoes
- 1 bay leaf
- A pinch of sugar
- 110g canned cannellini beans, drained and well rinsed
- 1 dessert spoon oregano
Directions
- Sauté the onion in olive oil for 10 minutes or until translucent
- Add the celery, carrots and bacon and cook for 5 minutes
- Add the garlic and cook for 1 minute, then stir in the stock and the tomatoes
- Season well, adding the bay leaf and sugar
- Bring to the boil, then reduce the heat and simmer for 15-20 minutes, until the vegetables are cooked but still al dente
- Stir in the beans and oregano and cook for 5 minutes
- Remove the bay leaf and serve with croutons. You can also add some pesto on top for additional flavour
