Ingredients (Serves 4)
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6 rashers lean hickory-smoked streaky bacon, diced
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1 large onion, peeled and thinly sliced
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450g/1lb carrots, peeled and finely sliced
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750ml/11⁄4pt ham stock
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150ml/1⁄4pt white wine
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1 tsp ground coriander
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Salt and Freshly ground black pepper
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1 x 400g can butter beans, drained
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2 tbsp fresh coriander, roughly chopped
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1 small baguette, cut into slices and toasted
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Pesto sauce
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4 rashers crispy cooked bacon
Dry fry the bacon rashers for 2-3 minutes, then add the onion and carrots to the pan and sauté for 2-3 minutes. Pour in the stock and wine, sprinkle over the coriander and season with freshly ground black pepper then stir in the butter beans. Simmer for 10-15 minutes until the carrots are soft then stir in the chopped coriander, check the seasoning and adjust if necessary. Spoon into warm bowls. Smear a little pesto sauce onto each of the baguette slices, arrange on top of the soup and finish off with a rasher of crispy bacon. Serve immediately.
