Not entirely in keeping with the wonderful weather we had at the weekend but I made this bacon, butterbean and tomato soup last week as part of my money saving/pre wedding/pre holiday regime of not buying lunch out, thus saving cash and knowing what’s actually in my lunch.
It was extracted from an ancient issue of Zest magazine and has to be my favourite chunky soup. It is so quick and easy to make and also very low fat but satisfyingly filling. If you prefer a smoother soup, use a blender to purée it to a smooth consistency.
1 onion, finely chopped
few sprays of frylight
1 clove garlic, finely chopped
6 rashers smoked back bacon, trimmed of fat and chopped
2 sprigs fresh thyme, leaves stripped
400g tin chopped tomatoes
400g tin butterbeans, drained and rinsed
300ml vegetable or chicken stock
Freshly ground black pepper
Soften the onions in the oil for a few minutes, add the garlic, bacon and thyme and cook for another 5 minutes, stirring to prevent burning.
Stir in the chopped tomatoes, butterbeans and stock and bring to the boil. Season with some black pepper.
Simmer uncovered for 5 minutes then crush some of the butter beans against the side of the pan to thicken slightly and then transfer to bowls and serve.