Ingredients
- 75g spaghetti, broken into half inch pieces
- 25ml olive oil
- 100g bacon lardons
- 1 onion, peeled and diced
- 1 garlic clove crushed
- 2 plum tomatoes, diced
- 1 leek, sliced
- 1 carrot, diced
- 1 courgette, diced
- 100g frozen peas
- 100g black eye peas, drained
- 250ml water
- 1 thick slice of bread, cubed
- Salt and pepper
- 2 large bunches basil
- 1 garlic clove
- 25g grated parmesan
- 100ml olive oil
Method
Cook the spaghetti as per pack instructions, then drain.
Heat the oil in a pan over a medium heat. When the oil is hot, add the bacon lardons, onions and garlic then fry in the oil for 1 to 2 minutes.
Add the remaining vegetables then the water and cook for 5 minutes.
To make the pistou: put all the ingredients into a food processor and blitz to a paste. To finish the soup, add the spaghetti, bread and seasoning. Stir in the pistou and serve drizzled with extra olive oil if desired.
Ingredients
- 75g spaghetti, broken into half inch pieces
- 25ml olive oil
- 100g bacon lardons
- 1 onion, peeled and diced
- 1 garlic clove crushed
- 2 plum tomatoes, diced
- 1 leek, sliced
- 1 carrot, diced
- 1 courgette, diced
- 100g frozen peas
- 100g black eye peas, drained
- 250ml water
- 1 thick slice of bread, cubed
- Salt and pepper
- 2 large bunches basil
- 1 garlic clove
- 25g grated parmesan
- 100ml olive oil
Method
Cook the spaghetti as per pack instructions, then drain.
Heat the oil in a pan over a medium heat. When the oil is hot, add the bacon lardons, onions and garlic then fry in the oil for 1 to 2 minutes.
Add the remaining vegetables then the water and cook for 5 minutes.
To make the pistou: put all the ingredients into a food processor and blitz to a paste. To finish the soup, add the spaghetti, bread and seasoning. Stir in the pistou and serve drizzled with extra olive oil if desired.