Warm up from the inside out with Courtney Roulston’s Tuscan vegetable soup. Loaded with veggies and bacon bits, it’s full of flavour and goodness.
Serves44, as a light meal
Cook time40 mins40 minutes
Prep time15 mins15 minutes
as a light meal
Ingredients
2 tbs extra virgin olive oil
1 brown onion, finely chopped
2 celery sticks, coarsely chopped
2 medium carrots, peeled, coarsely chopped
3 rindless bacon rashers, chopped
4 garlic cloves, finely chopped
1 long red chilli, seeded, finely chopped (optional)
1 tbs thyme leaves
4 cups (1L) Coles Real Chicken Liquid Stock
Parmesan rind (optional)
1 red capsicum, seeded, coarsely chopped
2 zucchini, finely chopped
300g pumpkin, seeded, peeled, finely chopped
1 bunch Tuscan kale, trimmed, chopped
50g parmesan, finely grated
Extra virgin olive oil, extra, to serve
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Method
Step 1
Heat the oil in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, for 3-4 mins or until just tender. Add half the bacon and cook, stirring, for 3-4 mins or until lightly browned. Add the garlic, chilli, if using, and thyme and cook, stirring, for 1-2 mins or until aromatic.
Step 2
Add stock, parmesan rind, if using, and 2 cups (500ml) water to the pan. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 10 mins or until soup thickens slightly.
Step 3
Add capsicum, zucchini and pumpkin and simmer, covered, for 12-15 mins or until the vegetables are tender.
Step 4
Meanwhile, place remaining bacon in a small frying pan over medium-high heat. Cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Step 5
Add the kale to the soup and cook for 1 min or until the kale just wilts. Season. Ladle the soup into serving bowls and top with the crispy bacon and parmesan. Drizzle with a little extra oil and season with pepper to serve.
Waste wise: Save the rind from wedges of parmesan to use in soups, stews and pasta dishes. It melts down to add rich flavour.
Courtney Roulston’s Tuscan vegetable and bacon soup
Serves44, as a light meal
Cook time40 mins40 minutes
Prep time15 mins15 minutes
as a light meal
Ingredients
2 tbs extra virgin olive oil
1 brown onion, finely chopped
2 celery sticks, coarsely chopped
2 medium carrots, peeled, coarsely chopped
3 rindless bacon rashers, chopped
4 garlic cloves, finely chopped
1 long red chilli, seeded, finely chopped (optional)
1 tbs thyme leaves
4 cups (1L) Coles Real Chicken Liquid Stock
Parmesan rind (optional)
1 red capsicum, seeded, coarsely chopped
2 zucchini, finely chopped
300g pumpkin, seeded, peeled, finely chopped
1 bunch Tuscan kale, trimmed, chopped
50g parmesan, finely grated
Extra virgin olive oil, extra, to serve
Description
Warm up from the inside out with Courtney Roulston’s Tuscan vegetable soup. Loaded with veggies and bacon bits, it’s full of flavour and goodness.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add onion, celery and carrot and cook, stirring, for 3-4 mins or until just tender. Add half the bacon and cook, stirring, for 3-4 mins or until lightly browned. Add the garlic, chilli, if using, and thyme and cook, stirring, for 1-2 mins or until aromatic.
Step 2
Add stock, parmesan rind, if using, and 2 cups (500ml) water to the pan. Bring to the boil. Reduce heat to medium-low and simmer, covered, for 10 mins or until soup thickens slightly.
Step 3
Add capsicum, zucchini and pumpkin and simmer, covered, for 12-15 mins or until the vegetables are tender.
Step 4
Meanwhile, place remaining bacon in a small frying pan over medium-high heat. Cook, stirring, for 5 mins or until crisp. Transfer to a plate lined with paper towel.
Step 5
Add the kale to the soup and cook for 1 min or until the kale just wilts. Season. Ladle the soup into serving bowls and top with the crispy bacon and parmesan. Drizzle with a little extra oil and season with pepper to serve.
Waste wise: Save the rind from wedges of parmesan to use in soups, stews and pasta dishes. It melts down to add rich flavour.
