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.
Ingredients
- smoked bacon lardons 200g
- leeks 3 small, halved lengthways and cut into chunks
- chicken stock 1 litre
- parmesan rind 1, optional
- small pasta shapes 75g
- baby leaf greens 200g, stems removed and shredded
- parmesan to serve
Method
-
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.
Nutritional Information
- Kcals 272
- Fat 10.9g
- Saturates 4.2g
- Carbs 18.1g
- Sugars 3.8g
- Fibre 7.1g
- Protein 22g
- Salt 2g
