Serves 4

600g Mexico Mix Ardo
250g Diced tomatoes 10x10x10mm Ardo
75g Spirelli Ardo
1.2 ltrs of chicken stock
150g of lean diced bacon
1 teaspoon of Ardo Chopped Garlic
Pepper and salt

For the pistou (optional):

1 teaspoon of Ardo Basil
4 ovendried tomatoes Ardo
25mls of olive oil
25g of freshly grated Parmesan cheese


Gluten, Milk


  1. Put the bacon, chopped garlic, chicken stock, tomatoes and Mexico Mix into a big soup pan and bring to the boil.
  2. Add the spirelli and simmer for approximately 10 minutes.
  3. Season with pepper and salt.
  4. Serve the soup immediately with whole-grain bread and, if wanted, add a teaspoon of pistou.
    Pistou: Blend the basil, ovendried tomatoes, olive oil and Parmesan cheese together to form a paste.
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