Raiding your larder can kindle all kinds of fun, particularly soup ingredients. I wager you’ve already got the ingredients for a comforting bowl of minestrone soup, so very welcome news if you are unwilling to face the shops in these sub-zero temperatures!
For 4 people, you will need:
100g Orzo pasta (or any pasta shape will do, any scraps of pasta shapes are ideal. Simply pour whatever you’ve found into a freezer bag and crush the mixture with a rolling pin)
3 large carrots
100g frozen sweetcorn
1 small tin of cannellini beans
2 tsp good quality stock
Roughly 200g of Passatta
Put the streaky bacon in the oven and cook at 180C.
Chop your carrots into fine cubes.
And chop your leeks into fine slices.
In a small saucepan, cook the pasta for about 7 minutes until al dente.
Meanwhile bring a large saucepan of water to the boil and pour in the chopped vegetables. Add the sweetcorn and the stock and cook for about 5 minutes. Add the cannellini beans. Drain the pasta completely and pour into the vegetable mix and stir.
At this point your bacon should cooked. Snip into small pieces and stir into the pan. Add the passatta and stir, keeping it on the boil for a further 5 minutes.
Serve piping hot with your favourite bread! (Mine is ciabatta with extra olive oil for Tuscan temperatures!).