Tomato Bacon Soup

Description
We love it for lunch on a weekend, and are more likely to eat it in Spring or Autumn than the dead of winter.
 * 50 minutes preparation.
 * 6 – 8 servings

Ingredients

 * 500 g smoked streaky bacon, rind, removed, and, diced
 * 1 large onion, diced
 * 2 cloves garlic, crushed
 * 2 tablespoons butter
 * 1 (880 g) can cooked peeled tomatoes
 * 1 liter chicken stock (cubes or powdered are ok)
 * 3 sprigs fresh herbs (a mix of lemon thyme and marjoram and parsley are my choices)
 * 1 (880 g) can 3 bean mix, rinsed and drained
 * Tabasco sauce
 * fresh ground pepper
 * chopped parsley
 * shaved Parmesan cheese or shredded Parmesan cheese, to serve

Directions

 * 1) Cook the Onion and Bacon until the Onion is softened.
 * 2) Add the garlic and cook for another couple of minutes.
 * 3) Add the tomatoes and break them up in the pan.
 * 4) Add the chicken stock and herbs and simmer for about 20 minutes.
 * 5) Remove the herb sprigs, add the beans and cook for about 5 more minutes to heat through.
 * 6) Add the Tabasco and pepper to taste.
 * 7) Sprinkle liberally with chopped parsley.
 * 8) Serve with shaved parmesan and crusty bread.