Bacon, carrot, butterbean and coriander soup
Cooking: 25-30 mins
Serves: 4
6 rashers lean smoked streaky bacon, diced
1 onion, thinly sliced
450g (1lb) carrots, peeled and finely sliced
750ml (1 1/4pt) ham stock
750ml (1 1/4pt) white wine
1tsp ground coriander
Black pepper
400g (approx) can butter-beans
2tbsp fresh coriander, roughly chopped
To serve
Extra bacon, slices of toasted French stick with pesto
1. Dry fry the bacon, for 2-3 mins, add the onion and carrots to the pan and sauté for a further 2-3 mins.
2. Add the stock, white wine, ground coriander, black pepper and butter-beans. Season well and simmer for 10-15 mins until carrots are soft.
3. Stir in the fresh coriander and adjust seasoning.
4. Serve with extra bacon, slices of toasted French stick with a smear of pesto.
Where to next?
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