Serve rich bean, bacon and pasta soup with crunchy parmesan croutons and everyone will be asking for more!
- Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the onion, bacon and garlic and cook, stirring, for 5 minutes or until the onion softens.
- Preheat oven to 200°C. Add carrot and celery to the onion mixture and cook, stirring occasionally, for 5 minutes. Stir in the stock, tomato, tomato paste and sugar and bring to the boil. Reduce heat to medium and simmer, covered, stirring occasionally, for 10 minutes.
- Add the borlotti beans and pasta and simmer, uncovered, stirring occasionally, for 12 minutes or until pasta is al dente and the beans are tender.
- Meanwhile, use a serrated knife to remove crusts from bread. Cut bread into 2cm cubes. Place in a roasting pan and drizzle with remaining oil. Add the parmesan and gently toss to combine. Cook in preheated oven for 5 minutes or until brown. Remove from oven.
- Stir the parsley into the soup. Taste and season with salt and pepper. Ladle the soup among serving bowls and top with the croutons. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set