Rachel Allen’s bacon and bean broth recipe

Ingredients

• 225 g dried haricot or cannellini beans
• 0.5 onion
• 1 bay leaf
• 1 carrot
• 200 g bacon, cut into lardons about 1x2cm
• 2 tbsp olive oil
• 4 cloves of garlic, peeled and chopped
• 2 x 400g tins of chopped tomatoes
• 1 litre chicken or vegetable stock
• 1 tsp sugar
• 1 pinch salt and pepper
• 225 g curly kale, stalks removed and thinly sliced
• 2 tsp chopped fresh thyme
• 1 tbsp chopped fresh parsley