Leek & bacon soup with rosemary

• servings: Serves 4 (easily doubled

Ingredients

4 leeks, trimmed and thickly sliced

8 rashers smoked streaky bacon, chopped

1½ litres hot chicken stock

2 sprigs rosemary, needles finely chopped

200g pasta shapes

Directions

1 Heat a large saucepan, then fry the leeks and bacon over a medium heat for 5 mins, until the bacon is crisp and the leeks have started to soften. Pour in the stock and stir in the rosemary with some seasoning. Bring to the boil, then simmer for 5 mins.

2 Tip in the pasta of your choice and continue to cook for about 10 mins until the pasta is al dente. Serve with warm, toasted ciabatta.