- Serves: 2-4
- Cook Time:
- Prep Time: 40 minutes plus proving
- Effort: medium
- 1 tbsp olive oil
- 1 onions, sliced
- 2 clove garlic, chopped
- 75 g rashers of streaky bacon, diced
- 2 sticks celery
- 1 carrots, chopped
- 2 potatoes, diced
- 500 ml stock
- 15 g tomatoes, puree
- 1 bay leaves
- 1 sprig thyme
- 1 handfuls parsley, chopped
- 75 g tinned haricot beans, drained
- 1 pinches black pepper
- 6 tomatoes, chopped
- 50 g spaghetti, broken
- 500 g strong bread flour, plus extra for dusting
- 10 g fresh yeast
- 2 tsp salt
- 1 tbsp olive oil, for drizzling
- 1 pinches sea salt
- 50 g parmesan, grated
1. First, make the pizza bread. Sift the flour into a large bowl. Dissolve the yeast in a little warm water until it begins to foam, then slowly add the foaming yeast to the flour and mix to form a dough.
2. Cover the bowl and leave to rest for five minutes.
3. Turn out onto a lightly floured surface and knead the dough with the salt for about 10 minutes until smooth.
4. Cover with a damp cloth and set aside to prove for 30 minutes.
5. Meanwhile, heat the olive oil in a large saucepan.
6. Add in the onion, garlic, bacon, celery, and carrot and fry for two minutes, stirring often. Stir in the diced potato. Add the stock and bring to the boil.
7. Add in the tomato puree, bay leaf, thyme, parsley and haricot and beans. Season with salt and freshly ground pepper.
8. Bring to the boil, reduce the heat and simmer for 45 minutes.
9. Add the tomatoes and spaghetti. Cook until the spaghetti is tender, around 10 minutes.
10. Meanwhile, preheat the oven to 240ºC/gas 9.
11. Halve the rested pizza dough and flatten each portion into a circle. Drizzle each circle with olive oil, add a pinch of sea salt, place on a baking sheet and bake in the oven for 8-10 minutes.
12. Sprinkle Parmesan cheese on the soup and bread and serve.
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