Family Rustic Italian Soup

Heat a lightly greased large saucepan over a low heat. Fry the bacon for 3 minutes or until slightly crispy at the edges, then add the red onion and celery. Cook on a low heat for 8-10 minutes, stirring occasionally, until the celery has softened. Stir through the garlic and cook for 1 minute or until fragrant.

Add the diced tomatoes, water, sugar, and vegetable stock powder. Bring the soup to the boil and then reduce to a simmer for 10 minutes, stirring occasionally. Add the borlotti beans and a bit more water if needed and simmer for another 5 minutes. Use a hand-held blender to pulse the soup just a couple of times to thicken it up. Alternatively, blend one batch of the soup at a time.

Meanwhile, cut the bake-at-home ciabatta in half horizontally and sprinkle with the Parmesan cheese. Put the halves on a lined baking tray and slide it under the grill for about 5 minutes until crunchy. Set aside to cool then slice into thick croutons.