Tuscan Bean Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 None Spanish onion, chopped coarsely
2 cloves garlic, minced
2 stalks celery, trimmed, chopped coarsely
1 None carrot, chopped coarsely
2 slices bacon, chopped coarsely
4 None ripe tomatoes, peeled, chopped coarsely
10.5 oz dried haricot beans, soaked overnight, drained, rinsed
6 cups vegetable stock
1 tsp sugar
3-4 sprigs fresh parsley
1/3 cup tomato puree

Preparation

Heat oil in a large saucepan over medium heat. Sweat onion, garlic, celery, carrot and bacon, stirring, until vegetables are just tender.
Add tomatoes and cook, stirring, for 5 mins, or until tomato is soft.
Stir in drained beans, stock, sugar, parsley and tomato puree. Bring to a boil then reduce heat and simmer, covered, for 1 hour 30 mins, or until beans are tender.