Ingredients:
- 3 tbs olive oil
- 4 rashers bacon (chopped)
- 2 sticks celery (chopped)
- 1 medium onion (chopped)
- 1 clove garlic (chopped)
- Tin of chopped tomatoes with herbs
- Vegetable stock pot made up to 1 litre
- Can of cannelloni beans
- 1/4 Savoy cabbage, finely sliced and chopped to bite size pieces
- Chopped parsley
- Grated Parmesan
Step by step:
- Put 2 tbs of oil in a pan and add the chopped bacon, fry for about 3 minutes. Add the chopped veg and cook for another five minutes
- Add your stock and tomatoes. Bring to a boil and then simmer for about 20 minutes.
- Add the cabbage and cannelloni beans and cook for another 10 mins
- Season to taste and serve with crusty bread and Parmesan cheese and a drizzle of olive oil.
- If youāre using your ThermomixĀ© the soup will be ready in half the time
Notes:
We used Kallo organic vegetable stock (Ā£1.79 in most supermarkets) with excellent results.
- We used back bacon, but lardons or diced chorizo both work well. Leave the meat out all together for vegetarians and add in some pasta, rice or extra root vegetables.
- If you don’t have cannelloni beans in the larder, use borlotti or black beans.
- We used herb infused chopped tomatoes which add extra flavour. The Fresheno brand from Lidl is 37p for a 425ml tin.
HEAL 