Bacon, White Bean and Tomato Soup



250 grams free range bacon
200 grams cannellini beans
120 grams cabbage
20 grams parsley
10 grams oregano
3 tomatoes
2 cloves garlic
1 tsp stock powder
1 brown onion
1 carrot
0.5 litre boiling water
2 crusty rolls* (optional)
extra virgin olive oil*
salt and pepper*

*pantry item


– thinly slice bacon rashers
– rinse and chop tomatoes
– peel and finely chop onions
– peel and chop carrots
– peel and crush garlic
– drain and rinse cannellini beans
– rinse and shred cabbage
– rinse and finely chop parsley and oregano


1. Heat oil in a large stockpot over a medium heat. Add bacon, onion and carrot. Cook, stirring, for about 3 to 7 minutes, or until onion is soft. Stir in garlic and oregano.
2. Add stock and tomatoes. Bring to boil. Cover with lid. Simmer for 7 to 10 minutes. Stir in beans and cabbage. Simmer for a further 5 to 7 minutes, or until cabbage is tender. Season with salt and pepper
3. Just before serving, stir in parsley. Serve with rolls.

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