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Contributed by Stan Gorman
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This is a lovely way to use some of your newly harvested crop. It tastes great too!
Ingredients
- 3 rashers of bacon, rinded & diced
- 60ml. olive oil
- 2 onions peeled and chopped
- 2 carrots peeled and sliced
- 1 small potato, peeled and diced
- 3 celery sticks, trimmed & sliced
- 2 leeks, washed, and sliced
- 225g. tomatoes, skinned & chopped
- 100g. French beans, topped and tailed
- 100g. haricot beans, soaked overnight
- 30ml. tomato purée
Method
Fry the bacon in the oil until just turning colour.
Add the onions, carrots, potato, celery, leeks, tomatoes and French beans, cover and cook gently, stirring occasionally, for 5 minutes.
Add the drained haricot beans, tomato purée and herbs. Stir in the stock, add seasoning and bring to the boil.
Cover the pan and simmer for 1 hour, stirring occasionally. Add the pasta 10 minutes before the end of the cooking time.
Serve with crusty bread and grated Parmesan cheese.
Add the onions, carrots, potato, celery, leeks, tomatoes and French beans, cover and cook gently, stirring occasionally, for 5 minutes.
Add the drained haricot beans, tomato purée and herbs. Stir in the stock, add seasoning and bring to the boil.
Cover the pan and simmer for 1 hour, stirring occasionally. Add the pasta 10 minutes before the end of the cooking time.
Serve with crusty bread and grated Parmesan cheese.