Ingredients
- 1 x Tbsp olive oil
- 2 garlic cloves, crushed
- 4 bacon rashers, rind removed, roughly chopped (Optional)
- 1 medium onion, chopped
- 2 medium carrots, chopped
- 2 celery sticks, chopped
- 1 litre stock
- 1 x 400g can chopped tomatoes
- 1 x 400g can bean mix, rinsed, drained
- 1 cup frozen peas
- 1-2 zucchini, chopped
- 6 mushrooms, sliced
- 1 cup cabbage or Brussel sprouts, shredded
- 2 cup shell or risoni pasta (OR gluten free alternative such as quinoa)
- 1tsp Mixed Herbs
- Salt and Pepper, to taste
Method
- Heat olive oil and garlic in large saucepan. Cook bacon, onion, carrot, and celery. Stir and cook for 3 minutes or until onion is soft.
- Add stock, tomatoes and beans. Bring to the boil, simmer, cover for 25 minutes or until vegetables are tender. Stir occasionally.
- Add peas, zucchini, cabbage, herbs and pasta. Boil uncovered for 8-10 mins. Stir through bean mix.
- Serve with salt and pepper to taste.