A rich and hearty soup.
Ingredients
Prep: 30 mins
Cook: 45 mins
Serves: 4
- 1 tbsp vegetable oil
- 150g smoked bacon, chopped
- 1 medium onion, diced
- ½ red chilli, diced
- 1 carrot, peeled & diced
- 2 celery stalks, diced
- 2 cloves garlic, crushed
- 1 medium potato, peeled & diced
- 1 tbsp tomato puree
- 200g passata
- 1000ml vegetable stock
- ½ courgette, diced
- 200g macaroni pasta
- ½ tbsp fresh thyme, chopped
- ½ tbsp fresh rosemary, chopped
- Salt & pepper
To serve
- 1 handful fresh parsley, chopped
- Parmesan, grated
Method
1. Into a heavy-based saucepan, add the oil and chopped bacon and cook until golden.
2. To this add the chopped onion, carrot, celery, chilli, and garlic and cook for a few
3. minutes.
4. To this add the potato and tomato puree and stir through.
5. Add the vegetable stock, passata, and fresh herbs.
6. Bring to a simmer, turn down and cook 30 minutes.
7. After this time, add the diced courgette and pasta and cook for a further 10 minutes or until the pasta is cooked.
9. Check for seasoning at this point.
10. To serve, spoon into bowls and top with parmesan and chopped parsley.
