Rustic Italian Soup With Bacon & Ciabatta Recipe

Name: Rustic Italian Soup With Bacon & Ciabatta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 ounces bacon diced; 1 garlic clove peeled and crushed; 1 red onion diced; 2 stalks celery diced; 1/2 teaspoon fennel seeds crushed; 1/2 teaspoon chilli flakes; 1 bun ciabatta; 1/2 cup Parmesan grated; 1 can diced tomatoes; 7/8 cup water; 1 teaspoon sugar; 1 teaspoon vegetable stock powder; 1 can cannellini beans drained; 2 1/3 cups baby spinach washed

Servings: persons

3 1/2 ounces bacon diced
1 garlic clove peeled and crushed
1 red onion diced
2 stalks celery diced
1/2 teaspoon fennel seeds crushed
1/2 teaspoon chilli flakes
1 bun ciabatta
1/2 cup Parmesan grated
1 can diced tomatoes
7/8 cup water
1 teaspoon sugar
1 teaspoon vegetable stock powder
1 can cannellini beans drained
2 1/3 cups baby spinach washed

1
["Preheat the grill to 200u00b0C/180u00b0C fan-forced.", "Heat some oil in a large frying pan over a low heat. Add the bacon and fry off until it is slightly crispy at the edges. Then add the garlic, onion, celery, fennel and a pinch of chilli flakes. Place the lid slightly ajar on the pan and cook slowly on a low heat for 10 minutes.", "Meanwhile, cut the ciabatta in half and sprinkle with half of the parmesan. Put the halves on a lined baking tray and slide it under the grill for about 5 minutes - you want to make sure that the bread becomes crunchy. Keep an eye on your bread so that it does not burn!
2
When it is ready, leave it to cool then slice into thick croutons.", "Once the veggies have softened, add the diced tomatoes, water, sugar, and vegetable stock powder. Leave everything to simmer for about 5 minutes. Add the cannellini beans and a bit more water if needed and simmer for another 10 minutes. Use a hand-held
3
blender to pulse the soup just a couple of times to thicken it up.
4
Alternatively, spoon a bit of soup out and blitz with a blender or even
5
mash with a potato masher to get your desired consistency, then stir
6
through remaining soup. Season to taste with salt and pepper.", "When you are ready to serve the soup, stir through the spinach, it will wilt in moments so you won't need to cook it. To serve, add the cheesy croutons and a good grating of the remaining parmesan."]

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 1/2 ounces bacon diced, 1 garlic clove peeled and crushed, 1 red onion diced, 2 stalks celery diced, and more.

Yes, Rustic Italian Soup With Bacon & Ciabatta falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rustic Italian Soup With Bacon & Ciabatta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions