Ingredients:
2 carrots
2 celery sticks
2 onions
1-2 cloves of garlic
2-3 slices of quality bacon or pancetta, sliced
5 table spoons of olive oil
700ml of meat stock
1 bottle of of passata (around 700g) or 2 tins of chopped plum tomatoes, with juice (400g each)
handful of fresh basil leaves
Instructions:
Finely chop all vegetables and dice the pancetta. Place in a soup pot and sauté in in olive oil on medium heat for 10 minutes.
Add stock and tomatoes, and cook everything for 15 minutes.
Take off the heat, add basil leaves and blend until smooth.
Serving suggestions:
with with extra bacon bits, 2 slices of buffalo mozzarella and a drizzle of olive oil
with 2 quartered leftover meatballs, a handful of grated Parmesan and a drizzle of olive oil