Bacon, bean and pasta soup

Easy, Serves 4
Ingredients
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
Method
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.
Tip in the beans, chicken stock, tomato purée and pasta and simmer until the pasta is cooked.
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