Italian potato & pasta soup

Cooking Soups Italian potato & pasta soup

This chunky Italian-style soup is like a minestrone, with hearty chunks of potato, smoked bacon and orecchiette pasta.

Lables: Low carb Low sugar Egg free Fish free Sesame free Shellfish free
  1. Heat butter and olive oil in a large saucepan over medium-high heat.
  2. Add leek and bacon. Cook, stirring, for 5 minutes or until softened. Add potatoes, canned tomato, stock and bay leaves. Simmer, partially covered, for 15 minutes or until potatoes are soft.
  3. Add pasta and 1 cup of water. Simmer for 25 minutes or until pasta is cooked. Season. Dollop with pesto. Sprinkle with baby basil leaves.

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25g butter
1 leek, thinly sliced
2 tsp olive oil
500g sebago potatoes, peeled, coarsely chopped
1L chicken stock
250g rindless smoked bacon
400g can diced tomato
2 bay leaves
1/2 cup orecchiette pasta
1 cup water
Pesto, to serve
Baby basil leaves, to serve

Adv

Autors
Preparation time
10
Cooking time
50
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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