A super-delicious and hearty Italian-style soup. Beef mince is simmered with bacon, vegetables, spaghetti and chickpeas in a tomato soup base. Enjoy with a serving of garlic bread, if desired.
37 people made this
2 rashers streaky bacon, chopped
225g lean minced beef
2 carrots, chopped
2 cloves garlic, finely chopped
1 large onion, chopped
1 stick celery, chopped
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1/4 teaspoon crushed chillies
1 (400g) tin chopped tomatoes
300ml beef stock
1 (410g) tin chickpeas, drained
60g spaghetti, broken into pieces
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a large saucepan, cook bacon and minced beef until well done, breaking up the beef as it cooks. Drain off the fat and add carrots, garlic, onion and celery. Season with the bay leaf, basil, rosemary and crushed chillies. Cook for about 5 minutes or until the onions are translucent. Stir in tomatoes and beef stock.
Simmer for about 20 minutes then put in the chickpeas and broken spaghetti. Cook covered, for about 10 minutes or until spaghetti is al dente. Remove the bay leaf before serving.