Vegetable soup
Ingredients for 4 persons :
600g Mexico Mix
250g Diced tomatoes 10x10x10mm
75g Spirelli
1.2 ltrs of chicken stock
150g of lean diced bacon
1 teaspoon of Ardo Chopped Garlic
Pepper and salt
For the pistou (optional)
1 teaspoon of Ardo Basil
4 sun-dried tomatoes
25mls of olive oil
25g of freshly grated Parmesan cheese
Ardo Products used in this recipe
Preparation
Preparation time: 5 minutes – Cooking time: 20 minutes
Put the bacon, chopped garlic, chicken stock, tomatoes and Mexico Mix into a big soup pan and bring to the boil. Add the spirelli and simmer for approximately 10 minutes. Season with pepper and salt. Serve the soup immediately with whole-grain bread and, if wanted, add a teaspoon of pistou.
Pistou:
Blend the basil, sun-dried tomatoes, olive oil and Parmesan cheese together to form a paste.
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