Time: 45 minutes

Spice Level: Not Spicy

Ingredients for 4 servings:

2 loaves of par-baked sourdough bread

150g back bacon

2 carrot – peel and dice

2 stalk of celery – cut off ends, dice

1 onion – chop finely

4 cloves garlic – crush, peel, chop finely

2 tin cannellini beans – open & drain

2 cup boiling water

4 tbsp Worcestershire Sauce

10g fresh parsley – chop finely

salt & pepper (from your pantry)

Ingredients for 2 servings:

1 loaf of par-baked sourdough bread

75g back bacon

1 carrot – peel and dice

1 stalk of celery – cut off ends, dice

½ onion – chop finely

2 cloves garlic – crush, peel, chop finely

1 tin cannellini beans – open & drain

1 cup boiling water

2 tbsp Worcestershire Sauce

5g fresh parsley – chop finely

salt & pepper (from your pantry)

Preheat oven to 180◦C.

Place the sourdough bread in the hot oven and bake for 15 to 20 minutes until nicely browned and crusty. Remove from oven and allow to cool.

Prepare the ingredients as indicated above.

Place a large saucepan over medium heat. Add the bacon and fry for about 6 minutes until very brown and almost crispy. When done, transfer to a plate and set aside. When cool, cut into slices about 20mm wide.

You should have some nice bacon fat in the saucepan. Return this to the stove (medium heat) and add the carrot, celery, onion and garlic.

Cook for about 6 minutes, stirring occasionally, until the onions are translucent.

Now turn the heat up and add the boiling water (see quantity above) and the Worcestershire sauce and beans.

Mix well. Season to taste.

When the soup is boiling, turn the heat down to low and leave to bubble gently for about 10 minutes. Just before serving, mix in the chopped parsley.

To serve, divide the soup between the bowls and top with bacon slices. Add some freshly baked sourdough bread on the side.

Curated by Nuraan Manuels @nurie_phoodie on IG.

Bean & Bacon Soup