Italian potato & pasta soup

This chunky Italian-style soup is like a minestrone, with hearty chunks of potato, smoked bacon and orecchiette pasta.

0:10 Prep 0:50 Cook 4 Servings 

INGREDIENTS

• 25g butter
• 1 leek, thinly sliced
• 2 tsp olive oil
• 500g sebago potatoes, peeled, coarsely chopped
• 1L Massel chicken style liquid stock
• 250g rindless smoked bacon
• 400g can diced tomato
• 2 bay leaves
• 1/2 cup orecchiette pasta
• 1 cup water
• Pesto, to serve
• Baby basil leaves, to serve

METHOD
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 potatoes are soft.
Step 3
Add pasta and 1 cup of water. Simmer for 25 minutes or until pasta is cooked. Season. Dollop with pesto. Sprinkle with baby basil leaves.



Source: www.taste.com.au