- Difficulty
- easy
- Serves
- 4 people
- Meal course
- Lunch
- Posted by
- Posted on
- 12th March 2017
- 1 medium
- Red onion - peeled and roughly chopped
- 1 tbsp
- Olive oil
- 1 large
- Garlic clove - peeled and finely chopped
- 4 medium
- Bacon rashes - chopped
- 1 large
- Carrot - peeled and finely chopped
- 1/2 whole
- Leek - finely chopped
- 1/2 whole
- Courgette - finely chopped
- 400 g tin
- Chopped tomatoes
- 1 3/4 Pint
- Vegetable stock
- 2 tbsp
- Tomato Puree
- 1 tsp
- Marmite
- 50 grams
- Spaghetti
- 1 handful
- Mature cheddar cheese - grated
- Fry the onion in the oil it a large pan (I used a le creuset) for 5 mins. Add all the vegetables and the bacon and fry for another 5 minutes, stirring often so the ingredients does not stick. Add the chopped tomatoes, stock, puree and tomatoes and bring to the boil. Reduce the heat, cover and leave to simmer for 40 minutes. Taste after this time to check your veg are done as if you have cut quite large pieces it may need a little longer.
- Break the spaghetti into small pieces and add to the soup, leave to simmer for 20 mins. You will need to stir this occasionally.
- Season and serve topped with grated cheese. Edam is good but it leave you with a very messy chin so is often safer to go for a mature cheddar.
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