Wednesday, 26 January 2011

Souper, Smashing, Great...

I adore this soup, based of stock with lots of of good things added.  It can so easily be varied by changing very little. I sometimes make a more 'Spanish' version by swapping the bacon for chorizo, the beans for chickpeas and the pesto for smoked paprika.  However, my most usual soup of the type is this; filling and rustic in an Italian style...

I keep a couple of bags of the shredded leek-and-carrot mix in the freezer; I find it to be so much less hassle to do a big session of chopping once in a while than to have to start knife work every single time!  A couple of handfuls of the mixture is enough for one batch of soup and defrosts ever so quickly - I suspect that you could probably could use it straight from frozen, but I've never tried. **UPDATE: I now have, and you can! **

Bean & Bacon Soup with Small Pasta

I generally use macaroni, as I keep that in the storecupboard as a matter of course; you can always substitute another small 'soup' pasta (like conchigliette), or just use some broken-up bits of spaghetti.  This amount feeds all four of us comfortably, with enough left over for two small portions for lunches in the week.  It freezes well, too.

200g bacon, chopped up roughly
1 leek, halved and sliced
2 carrots, diced
1.5 litres chicken stock
2 tbsp pesto 
150g small pasta (and see above)
2x 300g cans borlotti beans, drained

Grated parmesan, to serve

Heat a very little oil in a large pan.  Fry the bacon until cooked and tinged with brown.  Scoop the bacon out of the pan and set aside.  Put the leek and carrot into the pan and fry until soft.  Add a little of the chicken stock and scrape up all the nice toasty bits that have 'caught' on the bottom of the pan, then put the bacon back in the pan, pour in the rest of the stock and bring to the boil.  Add the pesto and stir well, then tip in the pasta and cook for five minutes.  Add the beans and continue to cook until the pasta is al dente.  Ladle into warm bowls and serve, topped with plenty of freshly grated parmesan.
Cath xx

1 comment:

Steve said...

Hi there Cath!

My name is Steve Walters and I recently started blogging at, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

I am now in the process of meeting as many food bloggers as I can and I found your site recently and was pretty impressed. I've added your site to my Foodie Blogs list here: and would also like to add you to my blogroll.

If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] I will add you to mine as well and the exchange would be greatly appreciated!

As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn't well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I've subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

Warm regards,

P.S. If you are on Twitter I would love to have you as a follower and I follow back:


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