1 onion, finely chopped 2 Tbsp olive oil 7 oz/200g smoked bacon, cut into thin strips 2 cloves of garlic, crushed 2 carrots, peeled and finely diced 2 stalks of celery, thinly sliced 1 courgette, finely diced 1/4 of a savoy cabbage, finely sliced 1 400g tin barlotti, cannelini or mixed beans, drained 1 400g tin chopped tomatoes 1 Tbsp tomato puree 1 3/4pint/1 litre chicken stock* 6 tsp good quality green pesto Parmesan shavings to serve
Heat the oil in a large saucepan, add the chopped onion, strips of bacon, crushed garlic, diced carrot and thinly sliced celery. Cook gently for about 15 minutes, until all the vegetables are softened, but not coloured.
Add the diced courgette, sliced cabbage, tinned beans, chopped tomatoes, tomato puree, chicken stock and bring to simmering point. Cook for 15 minutes, season with salt and pepper.
Serve, and finish by putting a spoonful of green pesto in the centre of each bowl, before shaving some Parmesan on top.
*If you would like a more filling soup, stir in a handful of pasta with the stock.
I want to encourage youngsters (male or female) to get into the kitchen and enjoy cooking. TASTE it!