Ingredients
16 Total- 200 g Country Range Bacon (rind removed)
- 1 oz Country Range Vegetable Bouillion
- 400 g Country Range Five Bean Salad (drained)
- 2 tbsp Country Range Tomato Paste
- 400 g Country Range Chopped Tomatoes
- 1 handful Country Range Short Spaghetti
- 2 carrots, roughly chopped
- 6 storks celery, roughly chopped
- 6 cloves garlic, minced
- 2 onions, roughly chopped
- 2 medium potatoes, roughly chopped
- 1 bouquet garni
- 2 pints water
- 1 handful flat leaf parsley
- 100 g parmesan, grated
- 1 tsp Country Range Olive-Pomace Oil
Method
-
1
Step 1
Heat the oil in a large saucepan. -
2
Step 2
Roughly chop the bacon and add to the pan. -
3
Step 3
Add the celery, garlic and onions and fry for 4-5 minutes until softened. -
4
Step 4
Stir in the tomato paste and cook for a further minute. -
5
Step 5
Mix the vegetable bouillon and water together to create a stock. -
6
Step 6
Add the chopped tomatoes, bouquet garni and stock and gently simmer for 25 minutes. -
7
Step 7
And the beans and short spaghetti, reduce the heat, cover and cook for 10-12 minutes. -
8
Step 8
Remove and discard the bouquet garni. -
9
Step 9
Ladle in to soup bowls and serve with freshly baked Country Range Petit Pain.
Ingredients
16 Total- 200 g Country Range Bacon (rind removed)
- 1 oz Country Range Vegetable Bouillion
- 400 g Country Range Five Bean Salad (drained)
- 2 tbsp Country Range Tomato Paste
- 400 g Country Range Chopped Tomatoes
- 1 handful Country Range Short Spaghetti
- 2 carrots, roughly chopped
- 6 storks celery, roughly chopped
- 6 cloves garlic, minced
- 2 onions, roughly chopped
- 2 medium potatoes, roughly chopped
- 1 bouquet garni
- 2 pints water
- 1 handful flat leaf parsley
- 100 g parmesan, grated
- 1 tsp Country Range Olive-Pomace Oil
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