Leek & bacon soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Showing items 1 to 3 of 6
- 4 leekstrimmed and thickly sliced
- 8 rashers smoked streaky baconchopped
- 1 ½l hot chicken stock
- 2 sprigs rosemaryneedles finely chopped
- 200g pastashapes
Nutrition: per serving
- kcal322
- fat11glow
- saturates4g
- carbs42g
- sugars4g
- fibre4g
- protein16g
- salt2.53g
Method
step 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.
step 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.
