Bacon, Spelt & Cannellini Bean Soup

Boil a kettle

Heat a large, wide-based pot with a drizzle of olive oil over a high heat

Once hot, add your bacon lardons and cook for 5-6 min or until golden and crisp

Meanwhile, peel and finely slice your brown onion[s]

Chop your leek[s] in half lengthways, wash thoroughly to remove any grit then top, tail and slice finely

Top, tail, peel and dice your carrot[s] finely

Peel and finely chop (or grate) your garlic

Once the bacon is crisp, add the sliced onion, sliced leek and chopped carrot to the pot with a small pinch of sugar and salt

Cook for a further 2-3 min or until starting to soften

Drain and rinse your cannellini beans

Once the vegetables have started to soften, add the chopped garlic, tomato paste, dried thyme and Chinese rice wine

Cook for 1 min or until fragrant

Once fragrant, add the drained cannellini beans and spelt to the pot with your chicken stock mix and 600ml [780ml] [1L] boiled water

Cook for 20 min or until the spelt is tender (it will still have a slight bite when cooked) – this is your bacon, spelt & cannellini bean soup

Chop your parsley finely, including the stalks