tomato and rice soup

  • 3 rashers bacon
  • 1 onion, chopped 
  • 1 carrot, peeled and chopped 
  • 1 clove garlic, crushed 
  • 5 cups (1.25 litres) beef stock 
  • 400g can tomatoes, lightly crushed 
  • ⅓ cup (85g) arborio rice 
  • 1 cup (125g) frozen peas 
  • 75g green beans, trimmed and cut into 3cm lengths 
  • 2 tablespoons chopped flat-leaf parsley 
  • sea salt and cracked black pepper
  1. Heat a large saucepan over medium heat. Add the bacon, onion, carrot and garlic and cook for 4 minutes. 
  2. Add the stock, tomatoes and rice and cook for 15 minutes or until the rice is just tender. 
  3. Add the peas and beans and cook for 5 minutes. To serve, stir through the parsley, salt and pepper. Serves 4.
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