Vegetable soup

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Ingredients

Serves 4:

  • 600g Mexico Mix Ardo
  • 250g Diced tomatoes 10x10x10mm Ardo
  • 75g Spirelli Ardo
  • 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 ovendried tomatoes Ardo
  • 25mls of olive oil
  • 25g of freshly grated Parmesan cheese

Allergens

Gluten Lactose

Preparation

  1. Put the bacon, chopped garlic, chicken stock, tomatoes and Mexico Mix into a big soup pan and bring to the boil.
  2. Add the spirelli and simmer for approximately 10 minutes.
  3. Season with pepper and salt.
  4. Serve the soup immediately with whole-grain bread and, if wanted, add a teaspoon of pistou.
    Pistou: Blend the basil, ovendried tomatoes, olive oil and Parmesan cheese together to form a paste.

Ardo products used in this recipe