SERVES 2 Transform soup into a proper hearty meal. This is also an easy take-to-work lunch.
YOU WILL NEED
140g cubed pancetta
1 carrot, coarsely grated
1 courgette, grated (or finely chopped)
2 bay leaves
680g jar tomato and basil passata
300ml hot vegetable stock
100g quick-cook macaroni, or other small pasta shapes Few sprigs fresh basil, leaves only, torn Parmesan shavings, to serve
HOW TO DO IT
1 In a large saucepan, cook the pancetta over a medium heat for 2 mins until it releases some oil. Add the carrot, courgette, and bay leaves and cook for a further min.
2 Pour in the passata and stock, bring to the boil and simmer for 5 mins.
3 Meanwhile, cook pasta in a separate pan according to the packet instructions. Drain the pasta well then add to the passata pan and cook for a further minute. Stir in the basil just before serving. Top with Parmesan and serve with warmed ciabatta.
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