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Pasta, Bacon and Bean Soup Recipe

Pasta, Bacon and Bean Soup
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Pasta, Bacon and Bean Soup

This soup makes a very filling meal served with crusty bread and it is a very cheap and easy meal to make. Ideal for the dreaded winter evenings.

INGREDIENTS

8 rashers chopped rindless streaky bacon

2 leeks sliced

2 carrots cut in half and sliced

400g / 14 oz tin mixed beans

1 litre / 1¾ pints chicken or vegetable stock

2 tablespoons tomato puree

50g / 1¾ oz small pasta shapes (e.g. fusillini)

4 tablespoons grated parmesan cheese

Salt and pepper to taste

 
PREPARATION TIME
: 10 minutes
 
COOKING TIME: 30 minutes
 
DIFFICULTY: Easy
 
FREEZE: No
 
SERVINGS: 4 decent sized bowls of soup
 
EQUIPMENT: Large saucepan

PREPARATION

Prepare the leeks and carrots and cut into fairly thin chunks.

Chop the bacon into bite-sized pieces.

ADVICE FOR PASTA, BACON AND BEAN SOUP

The salt in the streaky bacon will most likely be enough to flavour this soup so try some before adding any more salt. We used pasta shapes but any type of pasta can be substituted. If you don't have any Parmesan cheese to top off this soup then simply sprinkle a few parsley sprigs or leaves of whatever herb you can find.

RECIPE INSTRUCTIONS

STEP 1

Cut the leeks and carrots into fairly thin chunks as the soup doesn't take very long to cook and we don't want the vegetables to be too raw.

Chopped carrots and leeks
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Chopped carrots and leeks

STEP 2

Fry the bacon until golden brown without oil as this will cook well in its own fat.

Add the leeks and carrots and cook for a further 5 minutes until softened.

Put in the stock, tomato puree, beans and pasta and simmer until the pasta is cooked, around 10 minutes.

Cooking the pasta, bacon and bean soup
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Cooking the pasta, bacon and bean soup

STEP 3

Sprinkle on parmesan cheese to taste and serve the soup in a bowl with a warm crusty baguette. Delicious!!

Pasta, bacon and bean soup served in a bowl
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Pasta, bacon and bean soup served in a bowl

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