Baked Bean Soup with Potato Wedges

Ingredients (serves 4)

• 3 x 220g cans baked beans in tomato sauce
• 40ml (2 tbs) olive oil
• 1 onion, finely chopped
• 400g pancetta or bacon, chopped
• 2 garlic cloves, crushed
• 300ml chicken stock
• 400g can diced tomatoes
• 40ml (2 tbs) Worcestershire sauce

• Cheesy wedges

• 3 medium desiree potatoes
• 1 1/2 tbs olive oil
• 1 tsp mild paprika
• 100g taleggio, sliced or cheddar cheese, grated

Method

1. Preheat oven to 190°C. To make wedges, cut each potato into 6 wedges. Combine oil and paprika in a bowl and season well. Toss in wedges, then transfer to a baking dish and bake for 35 minutes.
2. Meanwhile, mash or puree half the beans. Heat the oil in a large saucepan, add onion and pancetta and cook over medium-high heat, stirring occasionally, for 5 minutes. Add the garlic and cook for 2 minutes. Add the mashed beans, whole beans, stock, tomatoes and Worcestershire sauce. Stir to combine, then bring to the boil. Reduce heat to low and simmer, stirring occasionally, for 20 minutes.
3. Scatter the sliced or grated cheese over the wedges and bake for a further 5 minutes. Serve with the soup.