Soup on the go – make ahead for lunch and dinner, or grab a thermos and take it to work!
1 tblsp olive oil
1 onion, finely chopped
200g middle-cut bacon rashers, trimmed, finely chopped
2 carrots, finely chopped
500g jar garden vegetable pasta sauce
1 litre (4 cups) chicken stock
400g can borlotti beans, drained, rinsed
1 large zucchini, finely chopped
100g green beans, trimmed, cut into 2cm lengths
Crusty bread, to serve (optional)
Heat oil in a stockpot over a medium heat. Add onion and bacon. Cook, stirring occasionally, for about 5 minutes or until onion is soft.
Add carrots, pasta sauce and stock. Bring to boil. Gently boil, covered, for about 8 minutes, or until carrots are tender.
Add borlotti beans, zucchini and green beans. Return to boil. Simmer, uncovered, for about 3 to 5 minutes or until vegetables are tender. Season with salt and pepper.
Serve with crusty bread.