This hearty classic is packed full of delicious flavours the family will love! With smoky bacon notes and your favourite veg it will be clean plates all around!
NUTRITION INFORMATION: Average Quantity per Serving
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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INGREDIENTS
Made with
Method
Step 1
To make the stock, heat a large pan with a dash of oil and brown the bacon bones. Add the onion, celery and carrot and sauté for 3-4 minutes before adding 4 cups of water and the bay leaf. Bring to the boil and simmer for 30-40 minutes. Strain the stock, reserving the liquid for the soup. Remove the meat left on the bacon bones to add to the soup. Discard vegetables and bay leaf.
Step 2
Place the stock, an extra 4 cups water and soup mix or split peas into a large saucepan and simmer for 10 minutes. Add reserved meat and diced vegetables, season with salt and pepper and continue cooking for 10-15 minutes. Lastly, add the cannellini beans and cook for another 5 minutes or until vegetables are tender and beans are heated through.