AuthorJaredCategory,

Ingredients

 olive oil
 100 g shortcut bacon
 1 garlic clove
 1 celery stalk
 1 birdseye chilli
 50 g cheddar cheese
 2 panini
 400 g diced tomatoes
 1 cup water
 1 tsp chicken stock
 400 g borlotti beans

Method

1

Finely chop the bacon. Peel and crush the garlic. Finely chop the celery. Deseed and finely chop the chilli. Grate the cheddar cheese.

2

Heat a drizzle of olive oil in a large saucepan over a low heat. Add the bacon and cook for 5 minutes. Add the garlic, celery and chilli and place the lid slightly ajar on top of the pan.

3

Cook, stirring occasionally, for 8 minutes until the celery is softened.

4

Meanwhile, slice the panini in half and sprinkle with half the cheddar cheese. Place on a lined baking tray and grill for 5 minutes or until the cheese is melted and bread crunchy. Set aside to cool and then cut in to croutons.

5

Add the diced tomatoes, water and stock to the saucepan and simmer for 5 minutes. Drain and rinse the borlotti beans and add to the saucepan. Simmer for a further 5 minutes until slightly reduced.

6

Using a stick blender, pulse the soup mixture until it thickens. Season with salt and pepper. Add croutons to bowls when serving.

Ingredients

 olive oil
 100 g shortcut bacon
 1 garlic clove
 1 celery stalk
 1 birdseye chilli
 50 g cheddar cheese
 2 panini
 400 g diced tomatoes
 1 cup water
 1 tsp chicken stock
 400 g borlotti beans

Directions

1

Finely chop the bacon. Peel and crush the garlic. Finely chop the celery. Deseed and finely chop the chilli. Grate the cheddar cheese.

2

Heat a drizzle of olive oil in a large saucepan over a low heat. Add the bacon and cook for 5 minutes. Add the garlic, celery and chilli and place the lid slightly ajar on top of the pan.

3

Cook, stirring occasionally, for 8 minutes until the celery is softened.

4

Meanwhile, slice the panini in half and sprinkle with half the cheddar cheese. Place on a lined baking tray and grill for 5 minutes or until the cheese is melted and bread crunchy. Set aside to cool and then cut in to croutons.

5

Add the diced tomatoes, water and stock to the saucepan and simmer for 5 minutes. Drain and rinse the borlotti beans and add to the saucepan. Simmer for a further 5 minutes until slightly reduced.

6

Using a stick blender, pulse the soup mixture until it thickens. Season with salt and pepper. Add croutons to bowls when serving.

Wholesome Italian Soup