Pasta, tasty bacon and loads of vegies make this a filling and healthy meal.
Ingredients
- 1 tablespoon olive oil
- 2 bacon rashers, rind and excess fat trimmed, coarsely chopped
- 3 celery sticks, halved lengthways, thinly sliced
- 2 carrots, coarsely chopped
- 1 brown onion, coarsely chopped
- 1.5L (6 cups) Massel vegetable liquid stock
- 1 x 400g can diced tomatoes
- 140g (1 cup) dried mini teddy bear pasta (see note)
- 150g (1 cup) frozen peas
- Coarsely grated parmesan (optional), to serve
Method
- Step 1Heat the oil in a large saucepan over medium heat. Add the bacon, celery, carrot and onion and cook, stirring occasionally, for 10 minutes or until the bacon is golden.
- Step 2Add the stock and tomato to the bacon mixture. Cover and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 10 minutes or until the mixture thickens slightly.
- Step 3Increase the heat to medium and bring to the boil. Add the pasta and cook, uncovered, for 8 minutes. Stir in the peas. Cook for a further 2 minutes or until the peas are heated through.
- Step 4Ladle the soup among serving bowls. Top with parmesan, if desired, to serve.
- Low fat
- Low kilojoule
- Lower gi
Nutrition
905 kj
Energy
7.5g
Fat Total
1g
Saturated Fat
6g
Fibre
9g
Protein
29g
Carbs (total)
All nutrition values are per serve
Notes
If dried mini teddy bear pasta is unavailable, use small pasta such as shells or macaroni.
Variation: Corn & chicken teddy bear soup: Omit bacon and tomatoes. Replace carrot with 1 leek, pale section only, thinly sliced. Add 1/2 roast chicken, skin and bones removed, meat shredded, and 1 x 400g can of creamed corn with the peas in step 3.
- Author: Tracy Rutherford
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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