Bacon and Pasta Soup


Simple soups make easy starters and quick lunches. This also makes a quick and easy meal if you serve it with bread and a green salad. It’s what they call a hearty soup!

Serves 4


4 streaky bacon rashers or pancetta, cut into strips
1 tablespoon olive oil
1 leek washed, tough green parts removed and sliced finely
1 carrot, cut in thin batons
1/2 red pepper, cut into thin strips (optional)
1 tin of cannellini or kidney beans (200g), drained and rinsed
500ml chicken or vegetable stock
1 tablespoon tomato purée or 4 tablespoons tomato sauce
10 leaves fresh basil
50g uncooked pasta, any small shapes
Grated Parmesan


1. Fry the bacon in half the olive oil until crispy or fry the pancetta without oil. Reserve.

2. Cook the leeks and carrots until soft in a saucepan with the rest of the olive oil (for about ten minutes). If you are using pancetta use the rendered oil from the pan.

3. Add the beans, chicken stock, tomato purée, half the basil and pasta. Bring to the boil and cook over a medium heat until the pasta is cooked.

4. Add the rest of the basil, serve in bowls, sprinkle with grated Parmesan and top with the bacon or pancetta.

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