Tomato and White Bean Soup



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.

Ingredients

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 
Bouquet Garni
Salt and Pepper

Method

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.

 Images on this page are sourced from WikiCommons. For Licensing refer to Creative Commons


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