Weekly Recipes

Easy to use any leftover vegetables in refrigerator.

bacon soup_diet

  • To prep: 10 min
  • To Cook: 15 min
  • 9 Ingredients
  • Serves 4


  •  2 tablespoons extra virgin olive oil
  •  ½ packet shoulder bacon or turkey bacon
  •  8 cups mixed vegetables such as carrot, garlic, green beans, onion, baby marrow or other, chopped
  •  400g can whole tomatoes
  •  400g can kidney beans or borlotti beans, drained
  •  2 cups cooked pasta
  •  3 ½ cups water
  •  Grated cheese, to serve (parmesan or mozzarella)


1. Heat the oil in a large heavy-based saucepan over medium heat. Cook the bacon, stirring occasionally until golden brown. Add the mixed vegetables.

2. Cook stir occasionally, for 4 minutes or until just tender. Season

3. Add the canned tomatoes, beans, pasta and water.

4. Bring to boil.

5. Reduce the heat to low.

6. Simmer for 5 minutes or until vegetables are tender crisp.

7. Serve with a small cheese sprinkle and drizzle with a few drops of olive oil.

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