Try this minestrone soup, then check out our winter pistou soup, vegetable soup, tomato soup, broccoli and stilton soup and more soup recipes.

Parmesan rind gives a rich savoury depth to stocks and soups. Bag them up when you’ve used all the cheese and freeze so you have one when you need it.


  • 200g smoked bacon lardons
  • 3 small leeks, halved lengthways and cut into chunks
  • 1 litre chicken stock
  • 1 parmesan rind, optional
  • 75g small pasta shapes
  • 200g baby leaf greens, stems removed and shredded
  • parmesan, to serve


  • STEP 1

    Cook the lardons in a non-stick pan for 5 minutes until the fat renders down and they start to crisp. Add the leeks, stir, and put a lid on. Cook gently, stirring now and then for 10 minutes, until soft.

  • STEP 2

    Pour in the chicken stock and bring to a simmer. Add the parmesan rind, if using, and cook for a couple of minutes. Add the pasta and simmer until almost tender then add the greens and cook for 3-4 minutes. Fish out the parmesan rind and discard. Spoon the soup into bowls and serve with extra parmesan if you like.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating