Homemade minestrone soup

Serves 8

• 2 tbsp olive oil
• 1 large onion, peeled, sliced
• 150g/5½oz streaky bacon, diced
• 4 celery stalks, chopped
• 2 garlic cloves, peeled, finely chopped.
• 2 carrots, peeled, diced
• 2 potatoes, peeled, diced
• 1 litre/1 pint 15¼fl oz  stock (veg or chicken)
• 30g/1oz tomato purée
• 400g/14 oz canned haricot beans, drained

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• 1 bay leaf
• 1 tsp fresh thyme leaves
• handful chopped fresh parsley
• 400g/14 oz tomatoes, chopped (to serve)
• 100g/3½ oz spaghetti, broken into 2cm/1in pieces
• salt and freshly ground black pepper
• Grated or shavings of Parmesan cheese

Method

• Heat the oil in a frying pan and fry the onion, bacon, celery, garlic and carrots for 2-3 minutes, or until softened.
• Stir in the potatoes and fry for a further 2-3 minutes.
• Pour in the stock and bring the mixture to the boil.
• Stir in the tomato purée and simmer for 15 minutes.
• Add the haricot beans, herbs, chopped tomatoes and spaghetti and continue to cook until the pasta is tender.
• Season, to taste, with salt and freshly ground black pepper.
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• To serve sprinkle with chopped parsley and parmesan.