Hearty Tuscan Bean Soup - cooking recipe

Ingredients

2 tablespoons olive oil, plus extra
olive oil, to serve
1 stick celery, chopped
1 onion, chopped
1 large carrot, chopped
1 1/4 pints vegetable stock
1 (15 ounce) can cannellini beans, drained
1 (15 ounce) can borlotti beans, drained
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
5 ounces cooked ham, shredded
8 slices bacon, cooked crispy

Preparation

Heat the oil in a large pan, then add the chopped vegetables and some salt and pepper. Cook very gently for 10 minutes until softened but not colored.
Add the stock, beans, rosemary, thyme and bay leaf. Bring to the boil, then simmer for 10 minutes.
Lift out the herbs, then using a stick blender, whizz to a roughly chunky but creamy soup.
Stir in the ham and bring to a simmer.
Serve garnished with a few crisp slices of bacon and a swirl of olive oil.