Recipe Collection
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Recipe: Quick And Easy Soup
Categories: St, Ivel
Yield: 1 servings
50 g St Ivel Utterly Butterly;
-- (2oz)
4 Rindless rashers smoked back
-- bacon cut
-- into strips
1 md Onion; chopped
1 Clove garlic; crushed
1 md Carrot; diced chopped
2 Sticks celery; sliced
15 ml Pesto; (1tbsp)
15 ml Plain flour; (1tbsp)
Salt and freshly ground
-- pepper
1 1/8 l Vegetable stock; (2pts)
75 g 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
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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