| Prep Time | 1-2 hours |
| Servings |
8 people
|
Ingredients
- Oil
- 1 large onion finely chopped
- 2 cloves garlic finely sliced
- 100 grams bacon or speck cut into small dice
- ¼ cup tinned pulp tomatoes
- 2 large carrots finely diced
- 2 large sticks celery diced, reserve some celery leaves for the end
- ¼ cabbage shredded
- 1 bay leaf
- 2.5 L wate
- 5 continental Chicken Stock Pot
- 200 grams frozen peas
- 1 can cannellini beans drained
- 10 fresh basil leaves
Ingredients
|
|
Instructions
-
Heat oil and cook onion and garlic with no colour.
-
Add bacon and cook for 1 minute. Add tomatoes, carrots, celery, leek, potatoes, cabbage, bay leaf, water and Stock Pot, bring to the boil and simmer for 1 hour.
-
Just before the end of cooking add peas, cannellini beans, basil and celery leaves.
Recipe Notes
Notes from the chef
This makes a large quantity and any leftovers are perfect for freezing.
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