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Ingredients
- 2 teaspoons light olive oil
- 1 medium onion, diced
- 2 cloves garlic, crushed
- pinch of ground cinnamon
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 bay leaf
- 145 g Sanitarium® Not Bacon™ Soy Rashers, diced
- 200 g cooked borlotti beans
- 1.5 litres vegetable stock
- 120 g tagliatelle, broken into 4 cm lengths
Method
1. Heat the olive oil in a large saucepan. Add the onion and garlic and cook over moderate heat for 3 minutes, or until the onion is soft.
2. Add the cinnamon, parsley, bay leaf and soy rashers and cook, stirring, for 5 minutes.
3. Stir in the borlotti beans and vegetable stock, then reduce the heat and simmer, covered, for 15 minutes, or until slightly thickened. Remove the lid and bring the soup to the boil. Add the tagliatelle and cook for 8 minutes, or until the tagliatelle is al dente. Serve with crusty bread.
