Mediterranean bean and tomato soup

Ingredients

1 tblsp olive oil

1 onion, chopped

50g bacon lardons (optional)

2 carrots, cut into chunks

1 leek, sliced

1 red pepper, chopped

2-3 sticks of celery or soup celery, chopped

1 tsp smoked paprika

1 can chopped tomatoes

2 tblsp tomato puree

750ml vegetable stock

a big handful of shredded kale, or cabbage

3 cloves garlic, crushed and finely chopped

2-3 bay leaves

a bunch of fresh rosemary or 1 tsp dried mixed herbs

1 can of butter beans or cannelini beans

a big bunch of flat leafed parsley

Method

1. Heat the olive oil over a gentle heat in a large saucepan and add the onion, bacon and carrots cook for 4-5 minutes until the bacon is cooked and the vegetables start to soften.

2. Add the leek, pepper and celery with the smoked paprika and cook for another 2-3 minutes before adding the tinned tomatoes, puree, stock.

3. Add the kale or cabbage, garlic, bay and rosemary and cook for 3-4minutes until the veg are all cooked through.

4. Finally add the beans, seasonal well and finish with lots of chopped parsley.

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