Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 6

This hearty soup is packed with flavoursome ingredients and is ideal as a light main course with plenty of crusty bread.

 Preparation time:

 10 minutes

 Cooking time:

 20 minutes

 Serves 4

 10 thin-cut rashers smoked streaky bacon

 1 tbsp olive oil

 2 leeks, trimmed and diced

 1 fresh rosemary sprig

 1 x 400g tin chopped tomatoes

 2 tbsp tomato purée

 1 x 400g tin borlotti beans, rinsed and drained

 1.2 litres (2 pints) beef stock 75g (3oz)

 finely shredded kale or other dark leafy cabbage

 Sea salt and freshly ground black pepper

 To serve

 Crusty bread

Dice all but 4 of the bacon rashers. Warm the oil in a medium soup pan over a high heat. Add all the bacon and fry for 3–4 minutes until golden and crisp. Using tongs, remove the whole rashers and set aside on kitchen paper.

Add the leeks to the pan and cook for a further 3 minutes until softened. Add the rosemary, tomatoes, tomato purée, beans and stock.

Bring to the boil, then leave to bubble away for 10 minutes until slightly reduced. Add the kale and simmer for a further 2 minutes or until wilted.

Season to taste with salt and pepper and remove the rosemary. Ladle into warmed bowls. Serve with the reserved crispy bacon rashers on the top, and crusty bread on the side.