Bacon & Bean Vegetable Soup
I make many *clean out the fridge soup* iterations during the cooler months. Some are average & comforting, others notably special. Putting a mock-meat into a vegetable soup feels a little bit naughty, but the other day I was desperate for a flavour boost. I'm happy to report it performs wonderfully! A little meaty-chew and umami-boost. Most vegan bacon's do not disintegrate these days, rather flecking your broth in nostalgic 90s charm. This soup is a warm hug & comes together in 20 minutes.
- drizzle garlic olive oil (or extra-virgin olive oil)
- 4 spring onions, finely sliced
- 2 celery stalks, finely chopped
- 2 rashes (or equiv.) vegan bacon, finely chopped (check GF if necessary, I used the Sunfed brand)
- 1 large zucchini, chopped small
- 1 large potato, chopped into cubes
- 1 x 400g tin butter beans, drained & rinsed
- 2 cups vegan chicken stock (or vegetable)
- 1 tsp vegan pesto
- small handful parsley, chopped
- 1 tsp rosemary leaves, finely chopped
- salt & pepper
To serve: croutons (optional & GF, if necessary)
- In a large pot add a drizzle of garlic olive oil and once hot, add the spring onions, celery and bacon. Sauté for a couple of minutes until starting to soften.
- Add the zucchini and sauté for a few more minutes, to begin softening and colouring the veg. Add the beans, potato and stock and bring to the bubble.
- Simmer for 7-10 minutes, or until the potato is squishable with the back of a wooden spoon.
- Take off the heat and add the pesto, parsley and rosemary. Season with a little salt & pepper, and serve with croutons if desired. Best eaten day off making.