for 4 person

To make the soup

75 g	diced bacon
200 g	carrot, thinly sliced
150 g	leek, cut into rings
350 g	savoy cabbage, shredded
1 ⅕ litre	vegetable bouillon
100 g	pasta (e.g. Ditali Lisci)
1 tin	chickpeas (approx. 120 g), rinsed, drained
4	frankfurter sausage, cut into approx. 1 cm slices

How it's done

To make the soup

Fry the diced bacon in a wide pan. Add the vegetables and cook for approx. 2 mins. Pour in the stock and bring to the boil. Add the pasta, cook until the pasta is al dente. Add the chickpeas and sausages, heat through.

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