Italian Style Bean Soup

Ingredients

• 3 sprays olive oil
• 200 g bacon, diced
• 800 g canned diced tomatoes
• 500 g Italian soup mix
• 12 cups chicken stock
• 1 g bay leaves
• 1/4 head medium green cabbage, thinly sliced
• 4 medium carrots, diced
• 4 large celery stalks, diced
• 4 cloves garlic, crushed
• 2 large onions, diced
• 2 medium zucchinis, diced
• 4 tbsps tomato paste
• 150 g frozen peas
• 1 medium red capsicum, diced

Directions

1. Place the soup bean mix in a large bowl and cover with cold water, soak overnight. The next day drain the beans and rinse well.
2. Spray a heavy based saucepan with the oil and place on medium heat.
3. Add the onion, garlic, bacon, carrot and celery cooking for 10 minutes or until the vegetables are softening.
4. Add the tomato paste and stir to combine.
5. Add the drained bean mix, tinned tomatoes, stock and bay leaves. Turn the heat to high and bring to the boil, then partially cover and reduce heat to a simmer. Cook for 2 hours, test the beans cooking further if desired.
6. Add the peas, cabbage, zucchini and capsicum and cook uncovered for a further 10 minutes. Season to taste with salt and pepper.
7. Note: this soup freezes well.