Wade’s WINTER BROTH + GRILLED FOCCACIA BREAD!

BROTH:
2 tablespoons rapeseed oil
1 onion finely chopped
120g streaky bacon cut into strips
2 carrots, diced
2 sticks celery, diced
1 potato, peeled and diced
1 clove garlic, crushed
400g chopped tomatoes
900 mls vegetable stock
400g cooked white beans, drained and rinsed
2 teaspoons chopped parsley
2 teaspoons chopped chives
1 teaspoon chopped sage
1 tablespoon pesto – homemade preferably but good quality shop bought is ok

Heat the rapeseed oil in a pot. Add the onions, garlic and bacon and fry until starting to slightly brown. Add the carrots, celery and potato. Stir and cook for 3-4 minutes more.
Add the tomatoes and stock.
Bring to a simmer, partially cover with a lid and cook for 25-30 minutes.
After 25-30 mins, add the beans and the chopped herbs. Bring back to the boil.
Stir in the pesto and serve with grilled focaccia.

GRILLED FOCCACIA
3 – 4 slices of rosemary foccacia
1/2 clove garlic – peeled
2 tablespoons olive oil
3 tablespoons grated parmesan

Place a griddle pan or non stick frying pan over a medium heat. Take the sliced foccacia and rub them with the peeled garlic and drizzle with 1 tablespoon of the olive oil.
Add the remaining olive oil to the pan and once hot add the slices of foccacia.
cook until browned on both sides.
Remove from the pan and coat with the grated parmesan.
Serve with the soup as above