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Bacon, bean and pasta soup

Preparation: 5 mins

Cooking: 15 mins

Serves 4, costs under £4.00


  • 8 Slices Back Bacon (200g)
  • 2 Leeks (320g)
  • 4 Carrots (320g) (Medium sized)
  • 1 Pint Water (500ml)
  • 2 Tablespoons Tomato Puree (30g)
  • 1 Cup Pasta (100g)
  • 2 Teaspoons Dried Parsley (2g)
  • 1 Can Mixed Beans (400g)
  • 1 Reduced Salt Stock Cube (Vegetable or Chicken) (7g)

Allergy Disclaimer

Always check the label of each ingredient for allergy warnings.


  1. Trim the fat off the bacon and cut into small squares. Fry it in a large pan and once it starts to brown drain off any excess fat
  2. Peel the carrots and cut in half lengthways then slice. Remove outer layers of the leeks then half lengthways and slice. Add both to the pan with bacon and cook for 5 minutes with the lid on
  3. Drain and rinse the beans. Dissolve stock cube in boiling water. Add beans, stock tomato puree and pasta to the pan and simmer until the pasta is cooked, approximately 10 minutes
  4. Once the pasta is cooked, stir through the parsely and serve

Nutritional Information