Leek & bacon soup

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Good Food

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Recipe by Good Food

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1. Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.
2. Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is 'al dente'. Serve with warm, toasted ciabatta.

Per serving

322 kcalories, protein 16g, carbohydrate 42g, fat 11 g, saturated fat 4g, fibre 4g, sugar 4g, salt 2.53 g

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Ingredients

• 4 leeks , trimmed and thickly sliced
• 8 rashers smoked streaky bacon , chopped
• 1½ l hot chicken stock
• 2 sprigs rosemary , needles finely chopped
• 200g pasta shapes

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Difficulty and servings

Serves 4

Easily doubled

Preparation and cooking times

Prep 5 mins

Cook 20 mins

Low-fat

Ingredients

• 4 leeks , trimmed and thickly sliced
• 8 rashers smoked streaky bacon , chopped
• 1½ l hot chicken stock
• 2 sprigs rosemary , needles finely chopped
• 200g pasta shapes

Per serving

322 kcalories, protein 16g, carbohydrate 42g, fat 11 g, saturated fat 4g, fibre 4g, sugar 4g, salt 2.53 g

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