Soup with kale, bacon and beans

Cut the bacon into small pieces. Heat the oil in a soup pan and fry the bacon for 5 minutes on low heat. Change regularly.

In the meantime, peel the winter carrot, halve in length and cut into ½ cm slices.

Cut the shallots in half rings and the garlic fine. Add with the carrot to the bacon and cook for another 5 minutes on low heat. Change regularly.

Add the bouillon tablets and the water and bring to the boil. Drain the beans, add with kale and cook for 10 minutes on low heat.

Add the pasta and garden peas to the bacon-vegetable mixture and boil for 5 minutes. Stir frequently.