Minestrone Soup

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Ingredients

30g butter
1 tbsp olive oil
6 streaky bacon, chopped
1 onion
2 garlic cloves, chopped
1 medium size carrot, diced
1 leek, diced
1 celery stalk chopped
1 small potato, diced
1.2 litres vegetable stock (or chicken stock)
2 tbsp tomato puree
1 tbsp tomato ketchup
60g conchigliette (small pasta shells or you can use fusilli instead)
To serve:
Parmesan, grated
Crusty bread

Instructions

Heat the oil and butter in a large saucepan.
Gently fry the bacon, onion, garlic, carrot, leek, potato and celery until softened.
Pour over the stock and add the tomato purée and ketchup.
Simmer for 15 minutes.
Then add pasta shells and cook for a further 10mins or according to the packet instructions.
Season with salt and pepper and top with Parmesan before serving with some crusty bread.

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