Bacon, bean and pasta soup

Easy, Serves 4


  • 8 rashers bacon, chopped

  • 2 leeks, halved and sliced

  • 4 carrots, halved lengthways & sliced

  • 400g tin mixed beans, drained

  • 1L chicken stock

  • 2 tbsp. tomato puree

  • 50g small pasta shapes

  • handful parsley, chopped

  • grated parmesan, to serve


  1. Fry the bacon in a large non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots and cook for about 5 minutes until softened.

  2. Tip in the beans, chicken stock, tomato purée and pasta and simmer until the pasta is cooked.

  3. Stir through the parsley and serve in bowls topped with grated Parmesan.

Per serving

260 calories, 15.5g protein, 27g carbohydrate, 10.8g fat, 3.7g saturated fat, 6.6g fibre

Recipe from Olive Magazine


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