Pasta  & Kidney Beans Soup   

Ingredients:

Bacon

Dried oregano

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Bay leaves

Chilli flakes

Kidney beans

Chicken broth

Can tomatoes

Onion

Garlic

Elbow pasta

1

Dice your onion, crush your garlic and cut your bacon into strips

2

In a large casserole pot or dutch oven heat some butter and cook the bacon until it's crispy, before removing it to a plate

Add the onion to the bacon fat, and cook it until softened

3

4

 Stir through the garlic, chilli flakes and oregano and cook for another one or two minutes.

5

Pour in the kidney beans plus their liquid and then add the tomatoes and chicken broth

6

Add the bay leaves, bacon and parmesan rind (if using), season with salt and pepper and bring to a simmer for 20 minutes

7

When you have ten minutes left on the clock, bring a saucepan of salted water to a boil

8

Cook your pasta for five or six minutes so it is still al dente, and then drain it and serve in warm bowls

9

Ladle the soup over the top of the pasta and garnish it with freshly grated parmesan and chopped parsley.

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