Italian Potato and Pasta Soup

Preparation: 10 minutes / Cooking Time: 50 minutes / Serves: 4


25g butter

1 thinly sliced leek

2 tbsp olive oil

500g potatoes, peeled and coarsely chopped

1L chicken style liquid stock

250g rindless bacon

400g can of diced tomato

2 bay leaves

1/2 cup orechiette pasta

1 cup water

Pesto, to serve

Baby basil leaves, to serve


Step 1: Heat butter and olive oil in a large saucepan over medium-high heat.

Step 2: Add leek and bacon. Cook, stirring, for 5 minutes or until softened. Add potatoes, canned tomato, stock and bay leaves. Simmer partially covered for 15 minutes or until the potatoes are soft.

Step 3: Add pasta and 1 cup of water. Let simmer for 25 minutes or until pasta is cooked. Season, dollop with pesto and sprinkle with baby basil leaves.

Read the original recipe here

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