This flavoursome and filling soup will warm you from top to toe, perfect for a rainy weekday night
Prep:5 mins
Serves 4
4 leeks, trimmed and thickly sliced8 rashers smoked streaky bacon, chopped1 ½l hot chicken stock2 sprigs rosemary, needles finely chopped200g pasta shapes
STEP 1Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.STEP 2Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is ‘al dente’. Serve with warm, toasted ciabatta.
