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.