Ingredients

3 thick of white bread cut into 1/2cubes

3 tbsp peanut oil

2 tbsp Parmeasan cheese grated

1/2 diced bacon

1 tbsp fresh thyme leaves salt and freshly black pepper

1 tablespoon prepared pesto sauce

1/2 cup diced peperoni sausage

1 tablespoon fresh lemon juice

method

preheat oven to 400/c . place the cubes of bread in a bowl and pour over the peanut oil. Stir to coat the bread , then sprinkle over the parmeasan cheese. Place on a lightly greased in a preheated oven for 10 minutes or until crisp and golden brown .

Heat the olive oil in a large saucepan and cook the onion and cook the onion for 5 minutes until softened . Add the bacon and thyme and cook in an additional 3minutes . Stir in the beans , stock and black pepper and simmer for 5 minutes .

Place half the bean mixture and liquid a food process and blend until smooth . Return the puree to the saucepan . Stir in the pesto sauce sauce, peperoni sausage and lemon juice . Season to taste with salt and pepper .

Return the soup to the heat and cook for a further 3minutes until piping hot . Place some of the beans in each serving bowl and add a ladle of soup . Garish with torn basil and crotons of the top .

• Uncategorized