Recipe for Pasta Bean and Vegetable Soup

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
10 ml	2 tsp olive oil.
1 lrg	Onion peeled and chopped.
2 x	Carrots peeled and diced.
2 stk	celery chopped.
1 x	Clove garlic crushed.
4 stalk	parsley.
2 sprg	thyme.
1 x	Bay leaf
1 x	Piece lemon rind.
225 gm	8 oz white cabbage finely
	Sliced
100 gm	3,5 oz frozen peas.
400 gm	14 oz chopped tinned
	Tomatoes
150 gm	5 oz tomato puree.
400 gm	14 oz cooked Haricot beans.
175 gm	6 oz macaroni.
2 x	Rashers of lean back bacon
	Cut into small pieces.
	Ground black pepper.

Instructions:

Instructions: Heat the oil in a large saucepan and cook the onion carrots and celery until soft (about 8 minutes). Add the garlic and cook for a further 2 minutes Tie the parsley thyme bay leaf and lemon rind together with a piece of string to make a bouquet garni. Add the cabbage, peas, tomatoes, tomato puree beans, macaroni, bacon black pepper and bouquet garni to the pan with the water. Bring to the boil and simmer for 20 minutes. Remove the bouquet garni and serve.

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