Wednesday, 25 March 2015

Bacon Minestrone Soup

I am so into my soups at the moment!  Work is incredibly busy, so I have been making my life a little easier by making a big batch of soup at the beginning of the week which help me through my days of eating my lunch at my desk whilst I work. 

The first time I tried to make minestrone soup , I succeeded to make this most amazing vegetable broth, popped my pasta into the pan of it, and within 10 minutes said pasta had sucked up all my delicious broth, and I was left with a pot of pasta and vegetable bits! 
That was a lesson I learnt the hard way, so I always make sure I cook my pasta or rice separately if I am making soup these days, such a simple thing that people just might not think about! 
Never to back down - recreated my fave soup, and wanted something to tip it over the edge just that little bit more so decided to make it extra special by adding some crispy bacon bits to it. TRUST ME - Divine!! 

Calories: 141 •  Slimming World: FREE on Extra Easy Plan 

 Weight Watchers Pro Points: 2PP • WeightWatchers Filling & Healthy Values: Free*

Preperation Time:  15 Minutes
Cooking time: 25 Minutes
Serves: 4

You Will Need: 
1 Leek Chopped
1/2 Small Cabbage Chopped
1 Red Pepper Deseeded and Chopped
1 Carrot Chopped
1 Courgette Chopped
2 Stock Cubes - I used Oxo Chicken as what I had handy!
1.2 Litres of Boiling water
3 Bacon Medallions Chopped
60g Spaghetti Broken into pieces
Tin of Chopped Tomatoes
Handful of Basil Leaves
Salt & Pepper for Seasoning
Frylight/Calorie Controlled Oil Spray 

Cook the spaghetti as per package directions

Heat a heavy bottomed saucepan sprayed with oil on medium heat and soften the leeks.  

Add the rest of the veg and allow to brown slightly stirring constantly so that they don't stick to the bottom of the pan or burn 

Add the tomatoes, water and puree and simmer for a couple of minutes so that the  water takes on the flavours and add in the stock cubes

Simmer on a medium heat for 10 Minutes, add in the basil and simmer for a further 10 to 15 Minutes until the veggies are tender and the broth is thick and flavourful

In a separate non stick frying pan, dry fry or with a little spray the bacon medallion chunks until crispy.

Drain the pasta, and add to the soup along with the bacon

Serve with warm crusty bread and enjoy! 

*Free if using wholemeal spaghetti

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