Quick and easy soup

Yield: 1 servings

Measure Ingredient
50 grams St Ivel Utterly Butterly; (2oz)
4 \N Rindless rashers smoked back bacon cut
\N \N ; into strips
1 medium Onion; chopped
1 \N Clove garlic; crushed
1 medium Carrot; diced chopped
2 \N Sticks celery; sliced
15 millilitres Pesto; (1tbsp)
15 millilitres Plain flour; (1tbsp)
\N \N Salt and freshly ground pepper
1⅛ litre Vegetable stock; (2pts)
75 grams Small pasta shapes; (3oz)
4 \N Tomatoes; peeled, deseeded
\N \N ; and chopped
1 \N 397 g; (14oz) can chick
\N \N ; peas, drained and
\N \N ; rinsed
\N \N Freshly grated Parmesan and fresh basil
\N \N ; to serve

In the pan, saut‚ the bacon in the St. Ivel Utterly Butterly until browned.

Add the onion, garlic, carrot, celery and pesto and saut‚ together for 3 mins until soft.

Stir in the flour and seasoning and cook for 1 min. Gradually add the stock and bring to the boil. Simmer for 10-15 mins.

Add the pasta, tomatoes and chick peas and cook for a further 10-15 mins until the pasta is 'al dente'. Serve with freshly grated Parmesan cheese, sprig of basil and French bread.

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