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Recently I was tagged in a meme by Kate at The Five F’s. Suitably pleased and excited, I rushed off to make soup so that I could share the recipe with you on here. However, it’s taken me a little while to get round to writing it up. My cooking is mostly of the “chuck in a handful of whatever’s in the fridge, taste it lots and maybe chuck in a bit more”. I’m inspired by Nigella’s take on noodle soup for my soup-making attitude. So rather than a clear, step-by-step recipe, you can treat this as a blueprint for something that could be referred to as minestrone soup.

I make this recipe for two, but my husband and I are greedy buggers who are used to big portions. You could probably feed two adults and two kids without much bother.

Ingredients 

Three slices of bacon

One onion

Two or three carrots

One tin of chopped tomatoes

Chilli flakes

Stock cube/powder

Pasta

Kale

 

Method

Slice the bacon into strips and start frying it in a large pan with a bit of olive oil (I use garlic olive oil for things like this as I hate washing the garlic crusher; thanks again to Nigella for this one!). Chop the onion into quite chunky pieces and add it to the pan.

Stirring occasionally as you go, peel and slice the carrots and add them to the pan. Let everything cook for a few minutes so that the onion and carrots soften and the bacon starts to brown.

Add the tomatoes, then boil the kettle and top up the pan until you’ve got a decent volume of soup (I warned you it would be vague!). (You could use tinned plum tomatoes and just break them up with a spoon, or fresh tomatoes if you don’t mind preparing and skinning them. You’ll want to top up with more water if you do this.) Add some stock powder or crumble in a cube. I like Marigold Swiss vegetable bullion, but I’ve also made this with a beef Oxo cube (probably better if you’re using a lighter veg than kale otherwise it might all be a bit strong?). Add some chilli flakes (or don’t) – anything from a pinch to a teaspoon according to taste. You can add pepper here too, and salt if you need to, although taste first as the bacon and stock are both salty. Ooh, and a splash of Worcestershire sauce.

Add some pasta. If you’re organised and have well-stocked cupboards you can use special little baby pasta shapes designed for just this purpose. If you’re like me, break up a few strips of spaghetti. Add a couple of good handfuls of kale – it’ll wilt down so you may want to add a bit more once the first bit has wilted. You could use any spring greens/cabbage instead of the kale, or maybe broccoli. You could also add any other vegetables you have lurking in the bottom of the fridge. Just remember that the smaller you chop things, the quicker they’ll cook.

Leave to simmer for 15 minutes or so. I generally serve soup with those part-baked baguettes from the supermarket, which I love. You may want to make your own delicious fresh bread? If you do, please can I have some? 🙂

So, this is a meme, I now have to tag people. If you’d like to be tagged, please comment or tweet me and I’ll add a link to you here. In the meantime I’m going to tag

Dawn at Knees Up Mother Brown

Lizzy at Quest for Yummy Mummy Status

I know that these ladies have done recipes on their blogs in the past, so hopefully they’ll be happy to share some soup with you.

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