This filling soup is Italian in origin but we add smoked bacon instead of pancetta to give it a smoky flavour. It keeps well for 2 days in the fridge and is the ideal soup to freeze or to take for lunch the next day. It really makes a difference if you add the extra virgin olive oil before you serve it.

Directions

1. Fry the onion, celery and carrot in a heavy saucepan over gentle heat until they soften and turn golden (about 10 minutes).
Add the garlic and cook for a few minutes, then remove it.
2. Add the smoked bacon and fry for a minute or two, then add the beans, chicken stock, bay leaf and oregano and thyme.
3. Cook for 15-20 minutes and serve, garnished with fresh parsley and a drizzle of extra virgin olive oil for health and flavour.