Tuscan vegetable soup

For 6

 

A light soup, good for summer, but with a very rich taste

 

For the sofrito

 

• 8 tbsp olive oil
  
• 4 celery sticks, finely chopped
• 2 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• 1 sprig rosemary

 

For the soup

    

• 800g chopped vegetables: 

               for example: 200g carrots/200g celery/200g potatoes, chopped/200g courgettes

               or use what you have - sliced mushrooms another option

• 75g lardons or 3 slices bacon, chopped
• 1.5 litres vegetable or chicken stock
• 2 tomatoes, peeled and chopped (perfectionists will skin them first and even remove the pips)
  salt and pepper

1. Sofrito is a base for the soup - the veg should be very finely chopped so that they provide a dense and rich base for the later stages. Heat the olive oil in a large saucepan and gently fry the sofrito items listed, including rosemary, until golden, about 15 minutes.
   
2. Remove the rosemary sprig and bay leaves and season with salt and freshly ground black pepper.
3. Grill lardons until crisp and the fat is brown; add to sofrito with any liquid in the pan.
4. Add the chopped vegetables to the sofrito and cook on a low heat for 10-15 minutes, stirring regularly but gently. Season with salt and freshly ground black pepper to taste.
   
5. Add the stock and cook over a low heat for another 20-30 minutes. Add the tomatoes and continue to cook for another 10 minutes. Serve.