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

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

Time Saver Tips

Prepare soup in advance and when required add the pasta and cook

Cost Saver Tips

Make in bulk for another day

Tips for Kids

Let them add their favourite pasta shapes

Nutritional Information

Based on a single serving of 386g (% of an adult's reference intake)


328 kcals ( 16 %)

1,378 kJ ( 16 %)


3.5 g ( 17 %)


38.6 g ( %)


8.1 g ( 9 %)


2.3 g ( 38 %)

Detailed nutritional information

Per 100g Per 386g serving
Energy Kcals 85 328
Energy Kj 357 1,378
Protein 5 g 19.3 g
Total Fat g g
Saturated Fat 0.9 g 3.5 g
Carbohydrates 10 g 38.6 g
Total Sugars 2.1 g 8.1 g
NSP Fibre 2.3 g 8.9 g
Sodium 258 mg 996 mg
Salt 0.6 g 2.3 g

Find out about nutritional labelling

Nutrition labels on the front of packaging

  • Most of the big supermarkets and many food manufacturers display nutritional information on the front of pre-packed food.
  • Front of pack nutrition labels provide information on the number of grams of fat, saturated fat, sugars and salt and the amount of energy (in kJ and kcal) in a serving or portion of a recipe.
  • The labels also include information about reference intakes (expressed as a percentage) which are guidelines about the approximate amount of particular nutrients and energy required for a healthy diet.
  • The colour coding tells you at a glance if the food has high (red), medium (amber) or low (green) amounts of fat, saturated fat, sugars and salt.
  • The more greens on the label, the healthier the choice
  • Amber means neither high nor low, so you can eat foods with all or mostly ambers on the label most of the time.
  • Reds on the label means the food is high in that nutrient and these are the foods we should cut down on. Try to eat these foods less often and in small amounts.

Food shopping tips

If you’re trying to decide which product to choose, check to see if there's a nutrition label on the front of the pack. This will help you to quickly assess how your choices stack up. You will often find a mixture of red, amber and green colour coding for the nutrients. So when you're choosing between similar products, try to go for more greens and ambers and fewer reds if you want to make a healthier choice.

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