Bacon & Bean Vegetable Soup

Phoebe Thorburn -

I make many *clean out the fridge soup* iterations during the cooler months. Some are average & comforting, others notably special. Putting a mock-meat into a vegetable soup feels a little bit naughty, but the other day I was desperate for a flavour boost. I'm happy to report it performs wonderfully! A little meaty-chew and umami-boost. Most vegan bacon's do not disintegrate these days, rather flecking your broth in nostalgic 90s charm.  This soup is a warm hug & comes together in 20 minutes.

Ingredients

  • drizzle garlic olive oil (or extra-virgin olive oil)
  • 4 spring onions, finely sliced
  • 2 celery stalks, finely chopped
  • 2 rashes (or equiv.) vegan bacon, finely chopped (check GF if necessary, I used the Sunfed brand)
  • 1 large zucchini, chopped small
  • 1  large potato, chopped into cubes
  • 1  x 400g tin butter beans, drained & rinsed
  • 2 cups vegan chicken stock (or vegetable)
  • 1  tsp vegan pesto
  • small handful parsley, chopped
  • 1  tsp rosemary leaves, finely chopped
  • salt & pepper

To serve: croutons (optional & GF, if necessary)

Method

  1. In a large pot add a drizzle of garlic olive oil and once hot, add the spring onions, celery and bacon. Sauté for a couple of minutes until starting to soften.
  2. Add the zucchini and sauté for a few more minutes, to begin softening and colouring the veg. Add the beans, potato and stock and bring to the bubble.
  3. Simmer for 7-10 minutes, or until the potato is squishable with the back of a wooden spoon.
  4. Take off the heat and add the pesto, parsley and rosemary. Season with a little salt & pepper, and serve with croutons if desired. Best eaten day off making.