Bacon and tomato soup with crispy salami

Serves: 4

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Prep Time: 15

Cook Time: 60

• 30ml (2 tbs) olive oil
• 100g (3½oz) bacon, chopped
• 8 onions, very thinly sliced
• 395g can Italian cherry tomatoes
• 900ml (1½pt) chicken or vegetable soup or canned chicken consomme
• squeeze of lemon juice
• thickly sliced ciabatta
• 2 halved garlic cloves
• 8 slices of salami, cut into thin strips
• chopped parsley or basil

Method

1. Heat the oil in a large pan. Add the bacon and cook until golden. Add the onions and saute for a couple of minutes, then reduce the heat, cover with a lid and cook for about 45 minutes or until very soft.
2. Add the tomatoes and stock and heat gently. Season with salt and pepper and lemon juice.
3. Meanwhile, toast the bread under a grill or on a griddle and rub on both sides with the garlic.
4. Heat a dry frying pan until very hot. Add the salami and cook until crisp. To serve, put a piece of the garlic toast in a soup dish and pour the soup over the top. Sprinkle with the salami and herbs and serve right away.
   
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