Serves 7

Ingredients

• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 1 garlic clove, crushed
• 2-3 stalks celery, finely chopped (around 1 cup)
• 1 leek, washed well, quartered lengthwise and finely chopped
• 2 zucchini, quartered lengthwise and chopped
• 1 red capsicum, finely chopped
• 2 carrots, washed and finely chopped
• 2-3 lean bacon rashers, remove rind and excess fat and dice
• 2 x 400g cans diced tomatoes
• 1L (4 cups) reduced salt chicken or beef stock
• Sprinkle of sugar
• 400g can white beans (use cannellini, butter or haricot beans)
• 1/3 cup small pasta (either tiny macaroni, alphabet pasta or something similar)
• 1/2 cup of frozen peas (optional)
• 1 cup of finely shredded cabbage (optional)
• 1-2 handfuls fresh parsley, chopped
• Freshly ground black pepper

Method

Step 1: Heat the oil in a large saucepan and toss in the onion, garlic, celery and leek and stir until beginning to soften.
Step 2: Add the bacon; cook for approximately 2 more minutes.
Step 3: Add the zucchini, capsicum, carrots and cook over a gentle heat for around 10 minutes, regularly stirring until vegetables start to soften.
Step 4: Add the tin tomatoes, stock, sprinkle of sugar, salt and pepper and simmer for 10 minutes. When the vegetables are tender add the beans, pasta and parsley and simmer a further 10 minutes, stirring frequently to prevent the pasta from sticking to the base of the pan.
Step 5: Taste and add pepper as required.

Nutritional Guide - Per Serve
Energy: 470kJ
Protein: 10g
Fat: 5.5g
Carbohydrates: 15g