1 tbsp olive oil
150g bacon , chopped
1 onion , chopped
2 garlic cloves , crushed
2 tins of tomatoes
500ml chicken stock
500ml water
3 tbsp tomato paste
2 tsp Worcestershire sauce
400g kidney beans , drained
1 tsp EACH salt and pepper
1/2 cup small pasta , like ditalini, tiny shells, risoni/orzo, baby macaroni, alphabet or star pasta
30g parmesan
1 stick of celery, diced
1 large carrot , peeled and diced
1 courgette , diced
1 potato , cut into large dice
100g green beans , trimmed then cut into 2cm pieces
60g baby spinach (or frozen spinach, kale or similar – can leave out
- Heat oil over high heat in a very large pot.
2. Add bacon, cook until starting to turn golden then add garlic and onion.
3. Cook until onion is translucent and bacon is light golden ~ 5 minutes.
4. Add carrot, celery and courgette . Stir for 1 minute to coat in flavour.
5. Add tinned tomato, chicken stock, water, tomato paste, Worcestershire sauce, kidney beans, salt and pepper.
6. Stir, bring to simmer, then place lid on and adjust heat so it’s simmering gently.
7. Simmer 30 minutes, then add potato and beans.
8. Simmer 5 minutes, then add pasta. Cook for time per pasta packet.
Remove from stove, stir through parmesan and baby spinach. Taste and adjust for salt and pepper.
