Recipe - Quick And Easy Soup

50 g St Ivel Utterly Butterly;
(2oz)
4 Rindless rashers smoked back
bacon cut
; into strips
1 md Onion; chopped
1 Clove garlic; crushed
1 md Carrot; minced chopped
2 Sticks celery; cut or sliced up
15 ml Pesto; (1tbsp)
15 ml Plain flour; (1tbsp)
Salt and freshly ground
pepper
1 1/8 l Vegetable stock; (2pts)
75 g Small pasta shapes; (3oz)
4 Tomatoes; peeled, deseeded
; and chopped
1 397 g; (14oz) can chick
; peas, drained and
; rinsed
Freshly grated Parmesan and
fresh basil
; to serve

In the pan, saut‚ the bacon in the St. Ivel Utterly Butterly until browned.
Add the onion, garlic, carrot, celery and pesto and saut‚ together for 3
mins until soft.

Stir in the flour and seasoning and cook for 1 min. Gradually add the stock
and bring to the boil. Simmer for 1015 mins.

Add the pasta, tomatoes and chick peas and cook for a further 1015 mins
until the pasta is 'al dente'. Serve with freshly grated Parmesan cheese,
sprig of basil and French bread.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.