Minestrone soup

Ingredients

• 1 tbsp Co-op olive oil
• 2 rashers Co-op British smoked rindless streaky bacon
• 1 Co-op British leek, finely chopped
• 1 Co-op British carrot, diced
• 1 stick celery, diced
• 2 cloves garlic, chopped
• 2 potatoes, peeled and diced
• 2 litres vegetable stock, made with 2 stock cubes
• 2 tomatoes, finely chopped
• 200g can cannellini beans, drained and rinsed
• 75g Co-op dried spaghetti, broken into pieces
• 1/4 savoy cabbage, thinly sliced
• 15g Co-op Parmigiano Reggiano, finely grated
• Co-op Irresistible sourdough, cut into cubes (optional)

Method

1. Heat the oil in a large saucepan and fry the bacon, leek, carrot and celery for 5 mins
2. When crisp, remove the bacon and set aside
3. Add the garlic and potato to the pan and cook for 1 minute, then add the stock and tomatoes, and simmer for 10 minutes more
4. Add the beans and spaghetti and cook for another 10 mins, then add the cabbage, and a little water if needed, cooking for 2 more mins
5. To serve, crumble over the bacon, add the sourdough, if using, and sprinkle with the cheese