Cannellini Bean, Bacon and Spinach Soup

Preparation time:: 30 mins

Cooking time:: 30 mins

Serves:: 6

Recipe provided by: Better Homes and Gardens

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Ingredients

1 tbsp olive oil
6 rashers bacon, rind removed, chopped
4 celery sticks, sliced
2 cloves garlic, crushed
1 large onion, chopped
1 tbsp finely chopped fresh rosemary leaves
1.5L chicken stock
1 tbsp tomato paste
2 x 300g cans cannellini beans, rinsed and drained
150g small flat mushrooms, sliced
salt and cracked black pepper, to season
100g baby English spinach leaves

Method

1. Heat the oil in a large heavy-based pan. Add the bacon, celery, garlic, onion and rosemary and cook over medium heat for 4-5 minutes, or until the bacon is just crisp.

2. Meanwhile, bring the stock to the boil in a separate pan. Add the stock and tomato paste to the bacon and vegetable mixture, and bring to the boil.

3. Add the beans and mushrooms, and simmer over low heat for 15 minutes. Season with salt and cracked black pepper. Just before serving, stir through the spinach leaves.