- 2 tablespoons olive oil, plus a little extra to drizzle
- 2 onions, peeled and chopped
- 2 medium carrots, peeled and chopped
- 1 celery stick, trimmed and chopped
- sea salt and black pepper
- few thyme sprigs
- 1 bay leaf
- 80g smoked back bacon, trimmed of fat and chopped
- 2 tablespoons tomato puree
- 2 x 400g tins borlotti or cannellini beans
- 1 x 400g chopped tomatoes
- 600-800ml chicken stock
- 75g spaghetti, broken into small pieces
- large handful of basil, finely shredded Parmesan, for grating
Heat the olive oil in a large pan and add the onions, carrots, celery and some seasoning. Stir frequently over a medium-high heat for 6-8 minutes until the vegetables are beginning to soften. Add the thyme, bay leaf and bacon. Increase the heat slightly and cook, stirring, for another 2 minutes. Stir in the tomato puree and cook for another minute.
Tip in the beans and tomatoes, then pour in the chicken stock or water to cover. Bring to a gently simmer. Add the spaghetti and cook for 10 minutes. Taste and adjust the seasoning.
To serve, ladle into warm soup bowls and scatter over the shredded basil. If you wish, add a restrained drizzle of olive oil and grate a little Parmesan over each portion. Serve with chunks of crusty bread.
Recipe from Gordan Ramsay’s Healthy Appetite