Bacon and Bean Soup

• 2 small onions, finely chopped
• 2 medium carrots, finely chopped
• 2 medium celery, stalks finely chopped
• 1 garlic clove, finely chopped
• 1 bay leaf
• 200 g lean trimmed bacon lardons (either with or without a shredded roasted ham hock)
• 1 (400 g) can chopped tomatoes
• 1 (400 g) can cannellini beans or 1 (400 g) can butter beans
• 1 tablespoon tomato puree
• 1 liter chicken stock
• 12 cup red lentil
• 1 tablespoon olive oil
• ground black pepper
• freshly chopped parsley, to serve

1. Heat the olive.
2. fry the bacon lardons for 3-4 minutes.
3. add the onions celery and carrots fry until soft.
4. add the garlic.
5. add the chopped tomatoes and bay leaf.
6. add the stock and bring to the boil then reduce the heat.
7. add the lentils (and the ham if using) and tomatoe puree.
8. simmer for 20 minutes.
9. add the beans and simmer for a further 10 minutes.
10. season to tast no salt required.
11. serve with the parsley sprinkled on top.

onions, carrots, celery, garlic, bay leaf, bacon, tomatoes, cannellini beans, tomato puree, chicken stock, red lentil, olive oil, ground black pepper, parsley

Taken from www.food.com/recipe/bacon-and-bean-soup-444374 (may not work)