• 100g bacon
• 2 carrots
• 2 celery
• 1 onion
• 2 cloves of garlic
• 2 sprigs rosemary
• 1 teaspoon thyme
• 1 tablespoon tomato puree
• 1 tin 400g tomatoes
• 1 litre chicken stock
• 50g spaghetti
• Salt and black pepper
• 25g parmesan

Method

1. Place a large frying pan over a low heat, add the bacon and cook for 10 minutes until crisp and golden. Transfer to a plate.
2. Throw the carrots, celery and onion into the bacon fat and fry them for two minutes before adding the garlic, herbs and tomato puree.
3. Cook for a minute, then add the tomatoes and most of the stock.
4. Bring it all to a boil. Cover with the lid, then cook until the vegetables are tender.
5. Mix the beans and pasta into the soup, adding the rest of the stock if it looks too thick. Cook for 20 minutes until the pasta is tender.
6. Season with salt and freshly ground black pepper, then serve in bowls with plenty of parmesan.

Originally featured on Prynhawn Da

Rysáit by Lisa Fearn