Borlotti Bean Minestrone

• 2 medium carrots, peeled and chopped
• 80 grams smoked back bacon, trimmed of fat and chopped
• 2 tbsp tomato puree
• 150 grams cherry tomatoes, halved
• 700 ml chicken stock
• 75 grams spaghetti, broken
• 1 bunch basil, finely shredded
• 1 parmesan (optional)
• 2 onions, peeled and chopped
• 1 celery stick, trimmed and chopped
• 2 thyme sprigs
• 1 bay leaf
• 2 400g tins of borlotti beans, rinsed and drained

1. Heat 2 tablespoons of olive oil in a large pan and add the onions, carrots, celery and some seasoning.
2. Stir frequently over a medium high heat for 6-8 minutes until the vegetables are beginning to soften.
3. Add the thyme, bay leaf and bacon.
4. Increase the heat slightly and cook, stirring, for another 2 minutes.
5. Stir in the tomato puree and cook for another minute.
6. Tip in the vitality beans and cherry tomatoes, then pour in the chicken stock or water to cover.
7. Bring to a gentle simmer.
8. Add the spaghetti and cook for 10 minutes.
9. Season.
10. Once served, scatter over shredded basil, olive oil and a little parmesan.

carrots, back bacon, tomato puree, cherry tomatoes, chicken stock, basil, parmesan, onions, celery, thyme, bay leaf, tins

Taken from cookpad.com/us/recipes/334861-borlotti-bean-minestrone (may not work)