What you'll need
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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
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Tip: For a vegetarian option, replace the chicken stock with vegetable stock and omit the bacon.
- Heat olive oil in large saucepan, add bacon, onion, garlic, carrot and celery and cook for 3 minutes until onion is soft and fragrant.
- Add chicken stock, tomatoes and tomato paste.
- Bring to the boil, then reduce heat and simmer for 20 minutes or until vegetables are tender, stirring occasionally.
- Add cabbage, beans and zucchini and cook for a further 10 minutes.
- Season with salt and pepper and serve with parmesan.