Ingredients:

3 tbsp oil

1 medium onion, peeled and finely chopped

2 rashers of smoked streaky bacon, chopped into small pieces

1 medium potato, peeled and diced

2 garlic cloves, chopped

2 carrots, peeled and finely chopped

2 celery sticks, chopped

2pt/1.2L of boiling water, with two vegetable stock cubes mixed in to make stock

396g can of chopped tomatoes

2 tsp dried basil

50g short cut macaroni pasta

450g can baked beans

Grated Parmesan cheese for the top

Serves 6

Cooking time: 20-21 minutes

This is a family recipe made by my Grandma every Saturday lunch time for when family and friends come to visit. It’s super simple and cheap to make, perfect on a cold winters night after a long revision session in the library.

(1) Heat the oil on a medium heat in a large pan and add the onion, bacon, potato, garlic, carrots and celery. Cook for about 5 minutes, stirring continuously.

(2) Pour on the stock; cover and simmer for about 15 minutes until vegetables are just tender.

(3) Add the tomatoes, basil, seasoning and continue cooking for a further 5 to 6 minutes.

(4) Finally stir in the macaroni pasta and beans and cook for a further 10 to 15 minutes until the pasta is cooked.

(5) Season the soup and serve with Parmesan sprinkled on the top. Also goes well with grilled Parmesan cheese toasties.

 

Sophia French

 

Image: www.southbanksurfclub.com.