Bacon, bean & pasta soup

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• bobby

  17 November 2007

  bobby rated and commented on this recipe

  

  This is a very tasty and filling soup. I will make it again and again. It is a meal on its own with crusty bread. I used back bacon and chopped it in bite size pieces and cut out all the fat.

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• hunkamunka

  22 November 2007

  hunkamunka commented on this recipe

  This is a really tasty soup and perfect for a winter's evening. Serve it with crusty bread and it will make a meal.

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• Viv1945

  22 November 2007

  Viv1945 commented on this recipe

  Made a very similar soup but with lentils instead of pasta which everyone loved, as you say served with lovely olive bread. So will look forward to trying this one very soon.

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• Pigeon8682

  22 November 2007

  Pigeon8682 rated this recipe

  

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• Deb

  22 November 2007

  Deb rated and commented on this recipe

  

  Love this recipe! Use back bacon and cut off fat to reduce fat & calories and it tastes wonderful. I also add a small amount of garlic as my family are addicted to the stuff. It's now a firm favourite.

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• F1madxxx

  14 December 2007

  F1madxxx rated and commented on this recipe

  

  Very tasty, a firm family favorite.

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• Nix

  18 December 2007

  Nix rated and commented on this recipe

  

  This is a lovely soup, very filling!

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• foodie

  10 January 2008

  foodie commented on this recipe

  I used back bacon for less fat, I also thickened it slightly with some chicken gravy granules right at the end, fantastic

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• honeybee

  20 February 2008

  honeybee rated and commented on this recipe

  

  A lovely winter soup, although second time I doubled the pasta to make it into more of a main course dish.

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• LME

  24 February 2008

  LME commented on this recipe

  Very tasty and easy to make.

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• delilah

  08 March 2008

  delilah rated and commented on this recipe

  

  Like Honey bee I doubled the pasta. Very tasty and enjoyable & so easy to cook. Lovely with crusty bread.

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• joeyhotdog

  09 April 2008

  joeyhotdog rated and commented on this recipe

  

  very tasty. I increased the pasta and it now makes a lovely main meal. Healthy too. Always a bonus

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• fluffyblueberry

  10 July 2008

  fluffyblueberry rated and commented on this recipe

  

  I used 300g of pancetta and I only used two carrots - I think four would be too many. Used homemade chicken stock which I'm sure made a difference to the taste. I used can of white beans. A little sea salt, lots of black pepper. At first I thought it tasted bland, but once the parsley and parmesan were thrown in, it was a different soup. It also tasted very good the next day, (minus the pasta being a little too soft!). It also benefited from sitting in the pan for five/ten minutes or so prior to serving, rather than immediately from the pan, (ie; my seconds tasted better than my firsts!)

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• Jess

  12 September 2008

  Jess rated and commented on this recipe

  

  I absolutely love this dish! I make it all the time as it's just so delicious and filling! Great with crusty bread!

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• Laura

  30 September 2008

  Laura rated and commented on this recipe

  

  Really nice and very filling, I used sweetcorn instead of beans and it was very tastey

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• DOUG

  16 October 2008

  DOUG commented on this recipe

  I do like a touch of spice in my food so added some coriander

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• Sascha

  22 October 2008

  Sascha rated and commented on this recipe

  

  Delicious, satisfying and warming............. but I found there was not enough liquid to call it a soup! I had half a pan left over and the next day found that there was even less liquid as it had been absorbed by the pasta shapes and beans. Still enjoyed it though.

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• Brit's best

  24 October 2008

  Brit's best commented on this recipe

  Very yummy soup! My children loved it too. Extra tip for Sascha (and everybody else): Try to make the pasta extra and use it when you have the soup! Pasta thickens the soup until it becomes a broth rather than a soup. I cook the pasta extra but do not leave it in the soup.

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• Dee

  05 November 2008

  Dee commented on this recipe

  I added some finely chopped garlic with the leeks and carrots and also put in some passata along wth the stock to make a slightly less dense soup. It tastes great!

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• Miss B

  06 November 2008

  Miss B rated and commented on this recipe

  

  This is a winter warmer soupy stew! Easy to make and tasty too.

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http://www.bbcgoodfood.com/recipes/4088/

http://www.bbcgoodfood.com/recipes/4088/

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Ingredients

• 8 rashers rindless streaky bacon , chopped
• 2 leeks , halved and sliced
• 4 carrots , halved lengthways and sliced
• 400g tin mixed beans , drained and rinsed
• 1l chicken stock , fresh, cube or concentrate
• 2 tbsp tomato purée
• 50g small pasta shapes
• a handful of flat-leaf parsley , chopped
• grated parmesan , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Ingredients

• 8 rashers rindless streaky bacon , chopped
• 2 leeks , halved and sliced
• 4 carrots , halved lengthways and sliced
• 400g tin mixed beans , drained and rinsed
• 1l chicken stock , fresh, cube or concentrate
• 2 tbsp tomato purée
• 50g small pasta shapes
• a handful of flat-leaf parsley , chopped
• grated parmesan , to serve

Per serving

260 kcalories, protein 15.5g, carbohydrate 27g, fat 10.8 g, saturated fat 3.7g, fibre 6.6g, salt 2.74 g

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