Tuscan Tomato and Bean Soup
SERVES 4
PREP & COOK 20 MINS
■ 1 onion, finely chopped
■ 200g bacon rashers, trimmed, finely chopped
■ 2 carrots, finely chopped
■ 500g jar garden vegetable pasta sauce
■ 1 litre (4 cups) salt-reduced chicken stock
■ 400g can borlotti beans, drained, rinsed
■ 1 large zucchini, finely chopped
■ 100g green beans, trimmed, chopped
■ Crusty bread, to serve#
1 Heat an oiled stockpot over a high heat. Add onion and bacon. Cook, stirring occasionally, for about 5 mins or until onion is soft.
2 Add carrots, pasta sauce and stock. Bring to boil. Gently boil, covered, for about 8 mins, or until carrots are tender.
3 Add borlotti beans, zucchini and green beans. Return to boil. Simmer, uncovered, for 3-5…
