Ingredients

  • 125gr / 4.5 oz. smoked bacon sliced finely or into thin strips
  • 1 can kidney beans (400gr / 14 oz.) drained and washed
  • 1 can chopped tomatoes (400gr / 14 oz.)
  • 3 carrots, peeled and chopped finely
  • 3 stalks of celery chopped finely
  • 1 tbsp of fresh thyme leaves
  • 3 large cloves of garlic, chopped finely
  • 100gr / 3.5 oz. macaroni
  • 1 tbsp olive oil
  • 1 large onion chopped finely
  • Some finely grated parmesan to serve
  • Salt and black pepper to taste
  • 1/3 of a savoy cabbage, shredded
  • 2 tbsp tomato purée
  • 2 large tomatoes chopped into 8ths
  • 1.2 liter / 2.5 pt. UK / 2.1 pt.US chicken or vegetable stock

Ready In 45 Minutes

Servings: 8

Cooking Instructions

Step 1

  • Heat the oil in a very large pan that has a close fitting lid. Then add the celery, bacon, onion, carrot and garlic. Fry this off for about 5 to 7 minutes until it has softened a little. No colour is needed on the vegetables, so make sure the heat isnt too high that they become brown, but high enough the vegetables sweat and soften.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 5 minutes

Step 2

  • Add the tomato pure and the thyme leaves, stir through and cook for about 30 seconds.
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Step 3

  • Add the stock, the tin of tomatoes, fresh tomatoes, and a little salt and pepper. Stir everything through, set the heat so that your soup is on a gentle simmer, cover and cook for about 25 minutes or until the vegetables are cooked al dente.
  • INGREDIENTS:
  • Length: 25 minutes

Step 4

  • Add the pasta and cook until the pasta is ready. Follow the timing instructions on the packet, but this is normally about 7 minutes.
  • INGREDIENTS:
  • Length: 7 minutes

Step 5

  • Add the cabbage and the beans and cook until the cabbage has wilted. This will take about 5 minutes.Check for seasoning and add some salt and pepper if needed before serving.
  • INGREDIENTS:
  • Length: 5 minutes

Step 6

  • Sprinkle a little parmesan over each bowl of soup.
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  • EQUIPMENT: