This morning I made a batch of soup. I love soups in the cooler weather, just like I love salads in the warmer weather. Soups are cheap and soul warming.
Here is the one I made today:
Bean + Tomato Soup
Ingredients (serves 4)
1 tbs extra virgin olive oil
4 slices pancetta, chopped
1 leek (white part only), rinsed, finely chopped
1 carrot, finely chopped
1 tbs finely chopped fresh rosemary leaves
1 tsp tomato paste
410g canned crushed tomatoes
1.25L (5 cups) chicken stock
800g canned borlotti beans, drained, rinsed
16 cherry tomatoes on the vine, roasted
Heat the oil in a large saucepan, then add the pancetta, leek, carrot and rosemary. Cook over low heat, stirring occasionally, for 5 minutes until the vegetables soften.
Add the tomato paste and cook for a further minute, then stir in the crushed tomatoes and stock.
Bring to the boil and simmer for 10 minutes, then add the borlotti beans and cook for a further 5 minutes. Cool slightly, remove 2 cups of the soup and puree in a blender. Return to pan and stir with remaining soup.
Ladle into 4 bowls and sit 4 roasted tomatoes in each.
Tip: I’m too lazy to ladle two cups out and blend them, so I just use my blender stick thing and do a half-assed job of blending it in the pot, leaving a little texture. And today I used pancetta but I think bacon is pretty good too.