Categories: September, soup

Ingredients

• olive oil
• 6 rashers streaky bacon, finely chopped
• 1 onion, finely chopped
• 2 carrots, scrubbed and roughly chopped
• 1 small leek, washed and chopped
• big handful of chard, stalks removed and chopped
• big handful of curly kale, stalks removed and chopped
• 2 potatoes, scrubbed and cubed
• 2 yellow beetroots or turnips, peeled and diced
• 2 x 400g cans Italian chopped tomatoes
• handful of small pasta shapes
• 200g fine green beans, trimmed and chopped
• 2 handfuls of peas
• 2 small courgettes, finely chopped
• 1 bunch basil, roughly chopped

Directions

1. Heat a large saucepan, big enough to hold all the ingredients, and add a splash of oil. Gently fry the bacon until lightly golden, then add all the vegetables except the beans, peas and courgettes. Cook for 10 minutes, stirring occasionally, until the vegetables have softened.

2. Add the tomatoes, fill both cans with water and add to the pan. Cover, bring slowly to the boil, then simmer for about 15 minutes. Add the pasta and the rest of the vegetables and cook for 10 minutes more.

3. Stir in the basil, then season to taste with salt and black pepper. Serve.

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