Tuscan Bean Soup

There is nothing quite like a delicious soup on a chilly Winter night.  This recipe will certainly not disappoint.

Ingredients:
1 large brown onion diced
1 large peeled carrot diced
1 large peeled potato diced
1 stick celery diced
440g can chickpeas
440g can diced tomatoes
2 x440g can 4 bean mix
300g rindless short cut bacon, diced large
3 cloves garlic, peeled, smashed,
2L vegetable stock
2 heaped tablespoons basil pesto
Drizzle of olive oil
Salt and pepper to season

Method:

1. Using a sharp knife, carefully dice the onion, carrot, potato and celery, place in bowl, and cover with cold water.

2. Dice rindless short cut bacon, place in heavy base stock pot.

3. Smash peeled garlic cloves (using heal of knife, flatten garlic by pressing down), place in pot.

4. Drizzle bacon and garlic with olive oil over a moderate heat, until it begins to sweat, stir using wooden spoon (cook without colour).

5. Add diced raw vegetables and the cold water and cook over a moderate heat.

6. Add cans of diced tomatoes, 4 bean mix and chickpeas.

7. Add 2L of vegetable stock.

8. Reduce heat, gentle simmer (DO NOT boil) for 4 hours, stirring regularly.

9. Once vegetables are tender (ready to serve) stir in basil pesto.

10. Season with salt and pepper to taste.

11. Serve with a grate of Parmesan, accompanied with your favourite bread.

Chefs Tips:
Feel like meat free? Swap the bacon for a can of Cannellini beans.
For a richer stock, when simmering pop in the husk from the Parmesan wedge.