Tuscan Bean Soup

• 1 tbsp olive oil
• 1 None Spanish onion, chopped coarsely
• 2 cloves garlic, minced
• 2 stalks celery, trimmed, chopped coarsely
• 1 None carrot, chopped coarsely
• 2 slices bacon, chopped coarsely
• 4 None ripe tomatoes, peeled, chopped coarsely
• 10.5 oz dried haricot beans, soaked overnight, drained, rinsed
• 6 cups vegetable stock
• 1 tsp sugar
• 3-4 sprigs fresh parsley
• 1/3 cup tomato puree

1. Heat oil in a large saucepan over medium heat. Sweat onion, garlic, celery, carrot and bacon, stirring, until vegetables are just tender.
2. Add tomatoes and cook, stirring, for 5 mins, or until tomato is soft.
3. Stir in drained beans, stock, sugar, parsley and tomato puree. Bring to a boil then reduce heat and simmer, covered, for 1 hour 30 mins, or until beans are tender.

olive oil, onion, garlic, stalks celery, carrot, bacon, tomatoes, haricot beans, vegetable stock, sugar, parsley, tomato puruee

Taken from recipes-plus.com/api/v2.0/recipes/35883 (may not work)