This gorgeous soup is a perfect winter meal. It is so filling and keeps well.
1 packet of vegetable soup mix (from Woolworths)
4 garlic cloves, crushed
Half a red chili, chopped
Sachet of tomato puree
1 bay leaf
1.5 liters of chicken stock (add more if the soup gets too thick)
A couple of basil leaves, roughly chopped
Extra virgin olive oil
Sea salt and black pepper
½ cup of pasta rice
Parmesan cheese, grated for garnish
5 rashes of streaky bacon, roughly chopped (optional)
Preparation: 5 minutes
Cooking time: 1 hour
Place a large pot on high heat. Add the crushed garlic, sliced chili and bacon and cook until bacon is slightly cooked.
Add the vegetable mix and cook for 5/6 minutes. Add the tomato puree and cook for a further 3 minutes.
Add the chicken stock, bay leaf, basil, salt and pepper and a bit of grated Parmesan for extra flavour and simmer for 30 minutes- 40 minutes (depending on how much time you have), stirring occasionally.
Add the pasta rice and cook for another 10 minutes (the longer the soup cooks the stronger the flavour). If the soup starts getting too thick, just add some more stock.
Garnish with fresh basil leaves and grated Parmesan and enjoy ❤