Hearty Chikpeas Soup

• 3 1/2 ounces smoked bacon or pancetta, chopped or finely diced
• 1 tablespoon olive oil
• 1 onion chopped
• 2 cloves garlic chopped
• 2 carrots peeled
• 2 stalks celery
• 1/2 teaspoon dried thyme
• 1 1/4 cups chickpeas from a 400 g can, washed and drained
• 1 cup pinto beans from a 400 g can, washed and drained
• 3 3/8 cups vegetable stock from 1 vegetable cube

1. Fry slowly the bacon in olive oil on medium heat for 3-4 minutes or until crispy.
2. Add the onion and garlic, saute for 2-3 minutes.
3. Cut carrots and celery sticks into smaller pieces and chop in a blender. Add to the bacon and onion, stir and cook gently for 5 minutes.
4. Add the chickpeas, beans, dried thyme and vegetable stock. Bring to the boil and simmer for 10 minutes.
5. Serve with a drizzle of olive oil and hunks of bread.

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Taken from www.yummly.com/recipe/Hearty-Chikpeas-Soup-1531861 (may not work)