1 tablespoon olive oil
200g shortcut bacon rashers, chopped
400g can chopped tomatoes
2 x 40g sachets French onion soup mix
2 medium carrots, peeled, cut into 2cm pieces
1 large brushed potato (275g), peeled, cut into 1cm pieces
400g can cannellini beans, drained, rinsed
2 zucchini, trimmed, halved lengthways, cut into 1cm slices
120g bag baby spinach leaves
Packaged croutons, to serve
Heat oil in a large saucepan over a high heat. Add bacon. Cook, stirring occasionally, for about 5 minutes, or until golden and crisp.
Add tomatoes, soup mix, carrots and potato. Cook, stirring for 30 seconds. Add 1½ litres (6-cups) water. Bring to boil. Gently boil for about 20 minutes, or until potato is tender.
Stir in beans and zucchini. Return to boil. Gently boil for a further 5 minutes, or until zucchini is tender. Stir in spinach. Remove. Season with pepper.
Serve topped with croutons.