3 great ways with WARMING SOUPS

FIGHT OFF THE WINTER CHILLS WITH THESE SATISFYING BOWLS OF GOODNESS

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Tuscan Tomato and Bean Soup

SERVES 4

PREP & COOK 20 MINS

■ 1 onion, finely chopped

■ 200g bacon rashers, trimmed, finely chopped

■ 2 carrots, finely chopped

■ 500g jar garden vegetable pasta sauce

■ 1 litre (4 cups) salt-reduced chicken stock

■ 400g can borlotti beans, drained, rinsed

■ 1 large zucchini, finely chopped

■ 100g green beans, trimmed, chopped

■ Crusty bread, to serve#

1 Heat an oiled stockpot over a high heat. Add onion and bacon. Cook, stirring occasionally, for about 5 mins or until onion is soft.

2 Add carrots, pasta sauce and stock. Bring to boil. Gently boil, covered, for about 8 mins, or until carrots are tender.

3 Add borlotti beans, zucchini and green beans. Return to boil. Simmer, uncovered, for 3-5 mins or until vegetables are tender. Season with salt and pepper.

4 Serve with crusty bread.