Family and Kids

Hearty Bean, Bacon and Pasta Soup

cook 20 mins
  • 2 tablespoons olive oil
  • 125 g (4 oz) bacon, roughly snipped
  • 1 small onion, roughly chopped
  • 1 celery stick
  • 1 carrot, peeled and roughly chopped
  • 2 x 400 g (13 oz) cans mixed beans, rinsed and drained
  • 2 tablespoons tomato purée
  • 600 ml (1 pint) chicken stock
  • 125 g (4 oz) pasta shapes
  • grated Parmesan cheese
  • chopped parsley, (optional)
  • warm crusty bread
  • Heat the oil in a large heavy-based saucepan and cook the bacon, onion, celery and carrot for 5 minutes. Add the beans, tomato purée and stock and bring to the boil. Reduce the heat and simmer for 10 minutes.
  • Cook the pasta shapes in a small saucepan of lightly salted boiling water for 8–10 minutes until tender. Drain and set aside.
  • Place the bean and stock mixture in a food processor and whizz until smooth. Return to the pan, add the pasta and heat for 1 minute. Ladle into serving bowls and sprinkle with Parmesan and parsley, if liked. Serve with warm crusty bread.
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