Ingredients
- 1 tablespoon olive oil
- 1 brown onion, finely chopped
- 1 carrot, peeled and finely chopped
- 1 celery stick, finely chopped
- 1 zucchini, finely chopped
- 2 garlic cloves, minced
- 60 grams bacon rashers (2 rashers specified(, finely chopped (omit for vegetarian option)
- 400 grams diced tomatoes (can)
- 4 cups low-sodium chicken stock, (1 litre, vegetable stock for vegetarian option)
- 1 tablespoon tomato paste
- 400 gram borlotti beans (can, rinsed and drained)
- 100 grams penne pasta (or any small pasta shells 1/2 cup was specified)
- 60 grams spinach, baby spinach
- 1/3 cup basil pesto (90 grams)
How to Make
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Step 1: Heat the oil in a large saucepan over medium heat and add the onion, carrot, celery, zucchini, garlic and bacon and cook, stirring for 5 minutes or until onion softens.
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Step 2: Add the tomato and stir to combine and then add the stock and tomato paste and bring to the boil and then reduce heat to low and cook for 10 minutes or until the soup thickens slightly.
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Step 3: Add the beans and pasta to the tomato mixture in the pan and cook for 8 minutes or until pasta is al dente and then add the spinach and stir to combine and remove from and season, to taste.
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Step 4: Ladle the soup evenly among serving bowls and top with pesto.
We hope you enjoy this recipe!
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