|Tomato and White Bean Soup|
This hearty recipe hails for the south of France where just about every recipe starts with..”Add a tablespoon of duck fat…” Olive oil can be substituted.
1 tablespoon duck fat
1 onion chopped
1 slice bacon, diced
1 carrot finely chopped
2 garlic cloves, finely chopped
small handful parlsey finely chopped
4 ripe tomatoes chopped (or 1 400g can good quality tomatoes)
2 x 400 gr tins of white cannelli beans
1.5 litres chicken or vegetable stock
Salt and Pepper
In a large heavy based saucepan heat the duck fat and cook the onion until it softens and starts to colour, add the garlic, bacon,parsley and carrot and cook for a further minute. Add the tomatoes and cook until they start to soften, add the white beans and give it all a big stir. Pour the stock over the top and add the bouquet garni, cook for about 1/2 an hour. Taste for seasonings and add salt and pepper if required. The soup should be quite thick.
Note: Green Beans can also be added, just add them at the same time as the white beans.
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