Bacon, bean & pasta soup

Recipe uploaded by

olive magazine

16 ratings

Recipe by olive magazine

Subscribe to olive magazine - 3 issues for £1

Tested

Leave a comment or rate this recipe

1. Fry the bacon in a large non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots and cook for about 5 minutes until softened.
2. Tip in the beans, chicken stock, tomato purée and pasta and simmer until the pasta is cooked.
3. Stir through the parsley and serve in bowls topped with grated Parmesan.

GI Assessment

Although this contains streaky bacon, the calories are still modest. The mixed beans and pasta boast a low Gi rating making this a healthy choice.

Per serving

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

Latest comments and suggestions

Results 1-20

• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Pigeon8682

  22 November 2007

  Pigeon8682 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• F1madxxx

  14 December 2007

  F1madxxx rated and commented on this recipe

  

  Very tasty, a firm family favorite.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Nix

  18 December 2007

  Nix rated and commented on this recipe

  

  This is a lovely soup, very filling!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• LME

  24 February 2008

  LME commented on this recipe

  Very tasty and easy to make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• DOUG

  16 October 2008

  DOUG commented on this recipe

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

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• 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.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

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

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

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

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4

Preperation 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

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.