It may not appear to be the season for soup, but in my eyes this can be eaten any time of year. My soups have a tendency to be a little more like a casserole, infact if this got any thicker you could pass it off as a great pasta sauce. I however like to eat mine with a spoon and scoopings of cheese on toast, which is my definition of a soup.
You will also be surprised how rich and filling this is; where many would see soup as a starter or lunch meal, this would actually make a great nutritious dinner. If you don’t believe me you will just have to try it for yourself!
– 1 red onion – roughly chopped
– 2 tbsp olive oil
– 6-8 rashes bacon – chopped into small pieces
– 2 cloves garlic – crushed
– 1 red pepper – roughly chopped
– 1 courgette – roughly chopped
– 1 small sweet potato – peeled and chopped into small chunks
– Remaining sauce left over from the pizza making (or simply add the ingredients from my previous recipe)
– 100ml sweet red pepper pesto (see previous recipe)
– 1 tsp marmite
– 2 pints good quality chicken or vegetable stock
– 85g pasta – broken into pieces
In a large saucepan of casserole pan, heat the oil and fry the onions for 5 minutes or so, until they have softened
Add the bacon and the garlic and fry off until the bacon starts to turn golden
Stir in the remaining ingredients and cook off for 5 minutes, stirring every so often so they don’t stick to the pan
Add the remaining ingredients, except the pasta, and give the pot a good stir. Bring the mixture to the boil and then cover and leave for an hour. If you leave it any longer it will simply thicken, which is not a bad thing
Remove the lid and add the pasta to the pot.
Simmer until the pasta is cooked (time depending on the individual packs) and then serve hot with cheesy toasts.