READY IN: 2hrs 15mins
1largeonion, coarsely chopped
2garlic cloves (or 2 tsps crushed or minced garlic)
1tablespoon finely chopped fresh rosemary (or 1 tsp dried)
2celery ribs, sliced
1largecarrot, peeled, chopped
2mediumpotatoes, peeled, chopped into small cubes
1 (400 g) can diced tomatoes
1 (400 g) can borlotti beans, drained and rinsed(or cannellini beans)
1literbeef stock (or vegetable)
150g short macaroni
150gpeas (frozen or fresh)
60gbaby spinach leaves
parmesan cheese, to serve
Serving Size: 1 (319) g
Servings Per Recipe:8
Calories from Fat 53 g 19 %
Total Fat 5.9 g 9 %
Saturated Fat 1.2 g 6 %
Cholesterol 2 mg 0 %
Sodium 677.4 mg 28 %
Total Carbohydrate45.5 g 15 %
Dietary Fiber 9.8 g 39 %
Sugars 5.9 g 23 %
Protein 12.5 g 25 %
Remove the rind from the bacon then cut into small squares (approx. 3/4 cm square). Chop the onion coarsely into similar small dice and finely chop or crush garlic.
Heat the oil in a large saucepan or stock pot. Add the bacon, onion, garlic and rosemary and cook over low heat for at least 5 minutes until everything has started to soften.
Add celery, carrot, potato and tomato paste and cook, stirring, for 2 to 3 minutes more.
Add zucchini, tomatoes, beans and stock (preheat the stock if you want to speed up the process) and bring to the boil. Reduce heat to low and simmer, covered, for 1.5 hours. (Check and stir occasionally to ensure it doesn’t catch on the bottom. If soup is looking too thick, top up with stock or water.).
Add the pasta, peas and spinach (the soup needs to be quite liquid as the pasta will thicken it as it cooks. Add more liquid if required). Simmer, uncovered, for a further 15 minutes.
Season the soup with salt and pepper, then stir in the pesto. Serve in bowls topped with grated or shaved Parmesan cheese.
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