Place a large saucepan over a medium heat and add oil. Once hot, add the onion, leek and celery and sauté until soft. Add the garlic, bacon, bay leaf and thyme. Again, cook until soft
3 tbsp of olive oil
1 bay leaf
1 sprig of thyme
1 onion, cut into 1cm dice
1/2 leek, cut into 1cm dice
1 celery stick, cut into 1cm dice
2 garlic cloves, sliced
125g of bacon, cut into 1cm dice
2
Add the tomato purée to the pan, stir and cook for a further 2 minutes. Pour in the passata and chicken stock and bring to the boil
1 tsp tomato purée
300ml of passata
1000ml of chicken stock
3
Add the macaroni, reduce the heat and simmer for approximately 15 minutes, or until the pasta is nearly cooked
85g of macaroni pasta
4
Add the courgettes and peas to the pasta and continue cooking for a further 5 minutes, or until the macaroni and vegetables are cooked to your liking. Season with sea salt and pepper
40g of peas
sea salt
black pepper
2 courgettes, sliced
5
Ladle the soup into bowls and top with some basil leaves and shavings of Parmesan. Serve with crusty bread