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Italian Bean Soup

I Tbs. Olive Oil
4 Streaky Rashers
2 Sticks Celery
8 oz. French Beans
3 Scallions
2 Med Onions
1 Red Pepper
10 oz. Passata
1 Can Black Eyed Beans (or Canelli)
1 pt. Vegetable Stock
2 cloves Garlic
2 tbs. Balsamic Vinegar

For Garnish:
2 tbs. Fromage Frais
Chopped Chives.

Put a large Soup Pot on a low heat.
Put in the olive oil, chop the rashers finely and put in the pot.
Cook these together until the rashers start to brown.
Chop the Celery, French Beans, Scallions, Onions and Peppers into dice and add them to the pot.
Put a lid on the pot and cook together for 10 mts. stirring from time to time.
Now add in the passata, the stock, and the beans (with their liquour)
Bring up the boil and simmer for a few minutes.
(The soup is at it's best when the vegetables still have a bite)
Chop the garlic and stir that and the vinegar in at the last minute.
(This gives the soup a great kick).
Float a tablespoon of Fromage Frais on each bowlful as you serve and sprinkle over some chopped chives.
This easily serves four (with seconds) and has roughly 16 Weight watcher points (about 3 to 4 per serving).

April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef