Name: This Tuscan Tomato and Bean Soup is chock-full of goodness
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 onion, finely chopped; 200g bacon rashers, trimmed, finely chopped; 2 carrots, finely chopped; 500g jar of 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

This Tuscan Tomato and Bean Soup is chock-full of goodness

This healthy, hearty soup has four different kinds of veggies, plus borlotti beans for added protein

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Serves 4

Prep

Cook

15M

Total

20M

TIP – Soup will keep covered in the fridge for up to three days. Thin with a little water when reheating.

Ingredients

1 onion, finely chopped

200g bacon rashers, trimmed, finely chopped

2 carrots, finely chopped

500g jar of 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

Method

Step 1.

Heat an oiled stockpot over high heat. Add onion and bacon. Cook, stirring occasionally, for about 5 minutes or until onion is soft.

Step 2.

Add carrots, pasta sauce, and stock. Bring to a boil. Gently boil, covered, for about 8 mins, or until carrots are tender.

Step 3.

Add borlotti beans, zucchini, and green beans. Return to a boil. Simmer, uncovered, for 3-5 minutes or until vegetables are tender. Season with salt and pepper.

Step 4.

Serve with crusty bread.

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