Ingredients : Serves 4

ingredients image
  • 4 slices of rindless streaky rashers bacon, cut into 1cm
  • 1 small leek, chopped
  • 1 courgette, cut into 1cm cubes
  • 1 carrot, peeled and cut into 1cm cubes
  • 400g x 1 can chopped tomato in natural juice
  • 420g tin butter beans, rinsed and drained
  • 5 asparaguses
  • 1 tbsp olive oil
  • 1 clove of garlic, finely chopped
  • 2 bay leaves
  • 600ml vegetable soup stock made with 2 cubes
  • salt & freshly ground black peppercorns
  • 4 tbsp freshly grated parmigiano reggiano


instructions image
  • In a pan heat the oil over a moderate heat, saute the garlic until slightly golden.
  • Add the bacon, leek. courgette and carrot stir until coated.
  • Pour the soup stock, tomato tin, bay leaves and butter beans. Then turn up the heat until boiled.
  • Turn down the heat and simmer for about 30 minutes.
  • ------<Meanwhile>-----
  • Cook the asparagus and cut into 3.
  • Add the asparagus into the pan and mix together. Season with the salt and pepper.
  • Divide into 4 and sprinkle the parmigiano reggiano over the top. Serve immediately.
instructions image

served image

This recipe was first published on mizueandco.com on 22nd Nov. 2006.