Heat a lug of olive oil in a large, deep saucepan
on low heat, and add the bacon, onion, carrots,
celery and garlic. Sweat very slowly, stirring
occasionally, until soft but not coloured, about
20 min. Add the tomatoes, the jar of pasta sauce,
the courgette, drained beans and red wine. Give
everything a good stir and simmer for 15 min.
After this time, add the stock and baby pasta.
Stir and continue to simmer until the pasta is
cooked – this will take about 10 min, depending
on the shape of your pasta.
Add the spinach and stir until it’s wilted down.
If you think the soup looks a bit thick, add a
splash more stock until you get the consistency
you’re looking for. Have a taste and season with
salt and pepper. Serve drizzled with extra-virgin
olive oil with lots of freshly grated Parmesan on
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Sorry, there is no nutrition information available for this recipe.