Recipe for Quick Bean Soup 
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Yield:
6
Ingredients:
Amount Ingredient
4 tbl dive oil
2 med onions peeled and chopped
2 med carrots finely diced
4 x ribs of celery chopped
4 x cloves of garlic chopped
100 gm pancetta or fatty bacon diced
4 med tomatoes chopped
300 ml tomato passata
2 x 400g tins cannellini beans
4 x big handfuls kale washed and roughly chopped
1 x thick slice stale good white bread crusts removed
6 tbl grated parmesan
Instructions:
Instructions: Warm the oil in a large heavybased saucepan.

Add the onions carrots celery garlic and pancetta and cook with a bay leaf or two if you have them over a medium heat until soft about 25 minutes.

Add the tomatoes and passata and continue to cook over a low heat until it is all slushy.

Put in one tin of beans drained and about 250ml of water.

Bring back to a simmer and continue to cook for about 25 minutes.

Mash the remaining beans drained of their liquid with a fork and stir into the soup together with the kale and a generous seasoning of salt and black pepper.

Then making sure there is enough liquid to give a soupy consistency (add more water if not) simmer gently for a further 15 minutes.

When the kale is soft but still quite green add the bread torn into pieces.

Ladle into warm bowls sprinkling each with the Parmesan and a generous drizzle of olive oil.

Serves 6

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