Courgette, Bean & Bacon Soup With Ciabatta

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the bacon and cook for 2 min on each side or until crispy

Remove the bacon from the pan, roughly chop into small pieces and set aside – this is your bacon topping

Boil a kettle

Peel and chop the red onion[s]

Trim, then dice the courgette[s]

Peel and finely chop (or grate) the garlic

Heat a large pot with a drizzle of olive oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 5 min or until softened

Add the chopped courgette with half the chopped garlic (save the rest for later!) and cook for 2 min further

Dissolve the chicken stock cube[s] in 700ml [1.3L] boiled water

Add the chicken stock, cannellini beans and kale to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to medium-low and cook for 10 min – this is your vegetable & bean soup

Meanwhile, add the basil leaves to a pestle & mortar with the remaining garlic (Don't like raw garlic? Go easy!) and grind to a smooth paste

Add 2 tbsp [4 tbsp] olive oil and give it a good mix up

Tip: if you don't have a pestle & mortar, chop the basil leaves very finely and mix with olive oil

Grate the cheddar cheese

Add the grated cheese to the basil paste and give everything a good mix up – this is your pistou

Add the ciabatta rolls to a baking tray and put the tray in the oven for 5 min or until warmed through