Caroline's Saucy Kitchen

My sister Celestine’s recipe….

Ingredients:

• 2 tablespoons olive oil
• 4 slices of streaky bacon cut into small pieces
• 1 small onion, diced
• 2 carrots, peeled and diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 tablespoon crushed red peppers (or less if too spicy)
• 1 x14 ounces can of diced tomatoes
• 1 x15 ounces can red kidney beans, drained and rinsed
• 1 x 15 ounces can cannelloni beans, drained and rinsed
• 4-5 cups chicken broth.
• Salt and pepper
• About 4-5 ounces of uncooked spaghetti broken into small pieces

Method:

1. Heat the olive oil in a large pot over medium heat. Add the bacon and cook until browned, about 3-5 minutes, and then add the onions, carrots, and celery and continuing cooking until they are soft for 8-10 minutes before adding the garlic and cook for another couple of minutes more.
2. Add 1 teaspoon of salt (more or less to your preference), ¼ teaspoon black pepper and the crushed red peppers and mix well.
3. Toss in the tomatoes, beans and 4 cups of chicken stock and give everything a good stir before popping on the lid and simmering for about 30-45 minutes or until everything is tender.
4. Remove the lid and add the broken spaghetti and cook for another 6-8 minutes over a low heat (until pasta is cooked). The soup should be thick but if too much add more chicken broth as needed.
5. Serve with a sprinkle of Parmesan cheese and homemade garlic bread