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 Broad Bean & Bacon Soup

Olive oil
1 medium onion finely chopped
2 tablespoons of rosemary leaves
6 rashers of bacon, rind taken off and chopped
2 cans of chopped tomatoes
1 cup of red wine
2 cups of stock
1-2 cups of broad beans
salt & pepper


Heat the oil and gently fry the onions until just softening.

Add the rosemary and bacon and cook for a few more minutes.

Add the tomatoes, wine and stock and simmer for about 8 mins.

Add the broad beans and cook for about 5 mins,

Season and serve with crusty bread.

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