Bacon, carrot, butterbean and coriander soup

Comfort food doesn’t get heartier than this

Ingredients (Serves 4)

  • 6 rashers lean hickory-smoked streaky bacon, diced

  • 1 large onion, peeled and thinly sliced

  • 450g/1lb carrots, peeled and finely sliced

  • 750ml/11⁄4pt ham stock

  • 150ml/1⁄4pt white wine

  • 1 tsp ground coriander

  • Salt and Freshly ground black pepper

  • 1 x 400g can butter beans, drained

  • 2 tbsp fresh coriander, roughly chopped

  • 1 small baguette, cut into slices and toasted

  • Pesto sauce

  • 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.