Tomato, bacon and white bean soup

A tomato and bacon soup from Olive Restaurant

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Step 1

In a pan, fry the bacon on a medium heat until golden. Add the onion and garlic and continue to saute until translucent. Add the carrot and celery and cook for a further two minutes, but don't let the ingredients colour. Turn down the heat and add all the spices and lightly toast, add tomato paste, maple syrup and balsamic vinegar. Cook ingredients for an additional three minutes before adding vegetable stock and tomatoes. Lightly simmer soup until it has reduced to desired consistency, finish by adding the cannellini beans and cavolo nero.

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