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What you'll need

  • Serves 2 (meals)

  • 1 tablespoon olive oil
  • 70g bacon, diced
  • ½ onion, diced
  • 1 clove garlic, crushed
  • ½ carrot, diced
  • 1 stalk celery, sliced
  • 2 cups chicken stock
  • 400g canned chopped tomatoes
  • 1 tablespoon tomato paste
  • 40g cabbage, finely shredded
  • 100g green beans, cut into 2 cm lengths
  • 1 small zucchini, diced
  • salt and black pepper
  • 10g parmesan, grated

The easy bit

  1. Tip: For a vegetarian option, replace the chicken stock with vegetable stock and omit the bacon.

  2. Heat olive oil in large saucepan, add bacon, onion, garlic, carrot and celery and cook for 3 minutes until onion is soft and fragrant.
  3. Add chicken stock, tomatoes and tomato paste.
  4. Bring to the boil, then reduce heat and simmer for 20 minutes or until vegetables are tender, stirring occasionally.
  5. Add cabbage, beans and zucchini and cook for a further 10 minutes.
  6. Season with salt and pepper and serve with parmesan.
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