About this recipe:My friend Kathy gave me this recipe, and it's great. So filling, easy to make and great in a thermos for lunch or school during the winter months. Use a small soup pasta for best results.
8 rashers streaky bacon, chopped
2 leeks, halved and sliced
4 carrots, halved lengthways and sliced
1 (400g) tin mixed beans, drained and rinsed
1 litre chicken stock
2 tablespoons tomato puree
a handful of flat leaved parsley, chopped
grated Parmesan to serve
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Method Prep:10min › Cook:40min › Ready in:50min
Fry the bacon in a large, non-stick pan (it will cook in its own fat) until golden, then add the leeks and carrots for about 5 minutes until softened.
Tip the beans, stock, tomato puree and pasta and simmer until the pasta is cooked.
Stir through the parsley and serve in bowls topped with grated parmesan.