Quick & easy Italian risoni soup | Women's Weekly Food

Ingredients

• 30 gram butter
• 1 leek, trimmed, washed, chopped
• 175 gram shortcut rindless bacon, chopped
• 3 sprigs of thyme, plus extra to serve
• 1 rosemary stalk
• 1 carrot, finely chopped
• 1 clove garlic, crushed
• 1 tablespoon tomato paste
• 4 cup chicken stock
• 3 cup water
• 1 cup risoni or other small pasta
• grated parmesan and crusty bread to serve