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Vegetable soup

Name: Vegetable soup
Ingredients: 600g Mexico Mix Ardo; 250g Diced tomatoes 10x10x10mm Ardo; 75g Spirelli Ardo; 1.2 ltrs of chicken stock; 150g of lean diced bacon; 1 teaspoon of Ardo Chopped Garlic; Pepper and salt For the pistou (optional): 1 teaspoon of Ardo Basil; 4 ovendried tomatoes Ardo; 25mls of olive oil; 25g of freshly grated Parmesan cheese

Serves 4

600g Mexico Mix Ardo
250g Diced tomatoes 10x10x10mm Ardo
75g Spirelli Ardo
1.2 ltrs of chicken stock
150g of lean diced bacon
1 teaspoon of Ardo Chopped Garlic
Pepper and salt

For the pistou (optional):

1 teaspoon of Ardo Basil
4 ovendried tomatoes Ardo
25mls of olive oil
25g of freshly grated Parmesan cheese

Allergens

Gluten, Milk

Preparation

Put the bacon, chopped garlic, chicken stock, tomatoes and Mexico Mix into a big soup pan and bring to the boil.
Add the spirelli and simmer for approximately 10 minutes.
Season with pepper and salt.
Serve the soup immediately with whole-grain bread and, if wanted, add a teaspoon of pistou.
Pistou: Blend the basil, ovendried tomatoes, olive oil and Parmesan cheese together to form a paste.

Vegetable soup

Serves 4

Allergens

Preparation

Ardo products used in this recipe

Mix Mexican style

Spirelli

Diced tomatoes

Basil

Garlic diced

Oven dried tomatoes

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