Ingredients
· 60 ml olive oil
· 250 g rindless bacon, diced
· 4 large carrots
· 2 medium onions, chopped
· 2 leeks, well washed and sliced
· 4 stalks soup celery, sliced
· 6 ripe red tomatoes, skinned and coarsely chopped, or
· large cabbage, shredded
· 820 g butter beans, with canning liquid
· 3 bay leaves
· 6 sprigs thyme
· 4 fresh cloves garlic, chopped
· 10 ml salt
· milled black pepper
· 1 Litres vegetable stock
· 1 Litres cold water
Method
Heat olive oil in a large saucepan. Add bacon and stir-fry for a few minutes. Add carrots (cut into 5 mm thick crescents), onions, leeks and celery. Stir-fry vegetables until they become translucent and start to soften, about 10 minutes. Add tomatoes, cabbage, butter beans, bay leaves, thyme and garlic. Season with salt and pepper, then add reserved bean liquid, stock and cold water. Simmer, covered, for 10 minutes. Check for seasoning and serve.
