2 tbsp olive oil
150g/5½oz streaky bacon, diced
4 celery stalks, chopped
1 tbsp garlic infused oil
2 carrots, peeled, diced
2 potatoes, peeled, diced
1 litre/1 pint 15¼fl oz beef stock
30g/1oz tomato purée
1 bay leaf
1 tsp fresh thyme leaves
handful chopped fresh parsley
400g/14 oz tomatoes, chopped
100g/3½ oz gluten free pasta
salt and freshly ground black pepper
For the croûtons
1 gluten free white bread loaf, cut into thick slices
1 tbsp olive oil
200g/7oz mozzarella, torn
Serves - 4
Heat the oil in a frying pan and fry the bacon, celery, garlic infused oiland carrots for 2-3 minutes, or until softened.
Stir in the potatoes and fry for a further 2-3 minutes. Pour in the stock and bring the mixture to the boil. Stir in the tomato purée and simmer for 45 minutes.
Add the herbs, chopped tomatoes and gluten free pasta and continue to cook until the gluten free pasta is tender.
Season, to taste, with salt and freshly ground black pepper.
For the croûtons, drizzle the gluten free bread with the olive oil.
Heat a griddle pan until hot and fry the gluten free bread on one side for 2-3 minutes, or until golden-brown. Meanwhile, preheat the grill to high.
Remove the gluten free bread from the pan and top the uncooked side with the mozzarella.
Place under the grill for 2-3 minutes, or until the cheese is bubbling and golden-brown.
To serve, ladle the soup into 4 soup bowls and top with a croûton.
Recipe adapted from: Good Food