Tuscan Tomato and Bean Soup
Serves 4, Prep and Cook: 20 mins
1 tblsp olive oil 1 onion, finely chopped 200g middle-cut bacon rashers, trimmed, finely chopped 2 carrots, finely chopped 500g jar garden vegetable pasta sauce 1 litre (4 cups) chicken stock 400g can borlotti beans, drained, rinsed 1 large zucchini, finely chopped 100g green beans, trimmed, cut into 2cm lengths Crusty bread, to serve (optional) 1 Heat oil in a stockpot over a medium heat. Add onion and bacon. Cook, stirring occasionally, for about 5 minutes or until onion is soft.
2 Add carrots, pasta sauce and stock. Bring to boil. Gently boil, covered, for about 8 minutes, or until carrots are tender.
3 Add borlotti beans, zucchini and green beans. Return to boil. Simmer, uncovered, for about…
