Bacon, carrot, butterbean and coriander soup

Dice the 6 rashers of lean Hickory Smoked streaky bacon, and dry fry in a pan for 2-3 minutes. Add the onion and carrots and sauté for a further 2-3 minutes. Add the stock, white wine, ground coriander, black pepper and butter-beans. Season well and simmer for 10-15 minutes until the carrots are soft. Stir in the roughly chopped fresh coriander and adjust the seasoning to your taste. Serve with slices of toasted French stick with a smear of pesto sauce and large rasher of crispy bacon to garnish the soup.