Serves 6 

 

Ingredients

1 kg lean bacon bones

5 cups water

440 g can haricot beans, rinsed and drained

2 carrots, diced

2 sticks celery, sliced

2 zucchinis, diced

440 g can tomatoes, peeled and diced

1 tablespoon tomato paste

2 tablespoons fresh parsley, chopped

 

Method

• Place bacon bones and water in a large pot. Bring to the boil and simmer for 1 hour.
• Remove bones, strip any lean meat from them and set aside.
• Skim any visible fat from top of pan with a large flat spoon (or blot with absorbent paper).
• Add remaining ingredients, except parsley, and return to the boil.
• Simmer over gentle heat for 15 minutes until soup looks thick and hearty. Return the lean meat and fold through parsley just before serving.

 

Variations

• Use 300 g dried beans and prepare according to packet directions. Add soaked dried beans with bacon bones.
• Replace haricot beans with borlotti or soya beans.

 

Recipe from Healthy Food Fast © State of Western Australia 2008, reproduced with permission.