It might officially be spring; the weather may be slowly improving in the UK but I still woke up to frost this morning. On the 20th April!
So, in my book, soup season is still here and this is a substantial, chunky, fill you up, thrifty kind of soup. Is there any better kind?
Chunky Bean and Bacon Soup - Serves 2 adults and 1 toddler
200g Chopped bacon (smoked or unsmoked)
3 cloves of garlic, finely chopped
100g Chopped courgette (zucchini)
500g of Passata
A bay leaf
2 tsp Chopped fresh rosemary (or 1 tsp dried)
1 small tin (175g drained) of pinto beans, or the equivalent of dried beans, cooked
1 rounded tsp pesto
Fry the chopped bacon in a saucepan. In the meantime, chop up the courgette and garlic, then add to the pan. Fry it all together until the bacon is looking cooked and the courgette and garlic are softened. Add the passata, bay leaf, rosemary and pinto beans.
Bring to the boil then lower to a simmer for 10 mins or so. Add the pesto and serve.