2 bacon rashers
1 brown onion
2 cloves garlic
2 Tbsp Olive oil
3 cups salted water ( to cook pasta)
1 cup pasta (any form/shape)
4 cups beef stock
2 Tbsp tomato paste
1/2 a lemon
Desired amount of chopped parsley, salt and pepper to taste.
Optional: grated cheese and chunky bread to serve
Chop the carrots, zucchini, bacon and onion into pieces (small enough to fit on a table spoon). Finely slice the garlic. Heat the oil in a large pot or deep fry pan, add all the chopped vegetables, garlic and bacon. Stir occasional for 5mins.
Add beef stock and tomato paste, stir. Adjust heat to allow soup to simmer, cook until carrots are cooked though.
Meanwhile, bring salted water to the boil. Add pasta, and cook until al dente (just cooked though, the hot soup will cook the pasta more, so you don't want to over cook it).
Once cooked, spoon some of the pasta water into the soup, 2 Tbsp should do; this helps thicken the soup slightly. Drain the pasta and add to the soup.
Add chopped parsley, salt and pepper to taste. Serve with grated cheese on top and chunky bread to dipping.