Quick and easy soup
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
50 | grams | St Ivel Utterly Butterly; (2oz) |
4 | Rindless rashers smoked back bacon cut | |
; into strips | ||
1 | medium | Onion; chopped |
1 | Clove garlic; crushed | |
1 | medium | Carrot; diced chopped |
2 | Sticks celery; sliced | |
15 | millilitres | Pesto; (1tbsp) |
15 | millilitres | Plain flour; (1tbsp) |
Salt and freshly ground pepper | ||
1⅛ | litre | Vegetable stock; (2pts) |
75 | grams | Small pasta shapes; (3oz) |
4 | Tomatoes; peeled, deseeded | |
; and chopped | ||
1 | 397 g; (14oz) can chick | |
; peas, drained and | ||
; rinsed | ||
Freshly grated Parmesan and fresh basil | ||
; to serve |
Directions
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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