Bacon, bean and pasta soup
My friend Kathy gave me this recipe, and it's great. So filling, great in a thermos for lunch or school in winter.
Ingredients
Serves: 4
- 8 rashers bacon, chopped
- 2 leeks, halved and sliced
- 4 carrots, halved lengthways and sliced
- 1 x 400g tin mixed beans, drained and rinsed
- 1 litre chicken stock
- 2 tbsp tomato puree
- 50g dry pasta
- a handful of flat leaved parsley, chopped
- grated parmesan to serve
Directions
Preparation:10min ›
Cook:40min ›
Ready in:50min
- Fry the bacon in a large, non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots for about 5 minutes until softened.
- Tip the beans, stock, tomato puree and pasta and simmer until the pasta is cooked.
- Stir through the parsley and serve in bowls topped with grated parmesan.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
This was amazing! Even my picky eaters ate it up and were asking for seconds. The one change we made was to double the beans, since after adding them it still looked like a vegetable and bacon soup, rather than a bean and bacon one. In the end it was superb. Oh, I did add some garlic powder (cause I always add some of that to my dishes) and a touch of salt, since the chicken stock I had on hand was low sodium, and upon tasting I felt it needed a little. Those two things are just basic stuff a good cook does! I will DEFINITELY make this recipe again. - 30 May 2013