1/2 leek, shredded and washed
1 onion, skinned and finely chopped
1 clove garlic, skinned and crushed
2 tbsp (1 oz) 25 g butter
4 cups (1 litre) 1 3/4 pint white stock
1 carrot, pared and cut in thin strips
1 turnip, peeled and cut in thin strips
1 stick of celery, trimmed and thinly sliced
3 tbsp (45 ml) shortcut macaroni
1/4 cabbage, washed and finely shredded
3 runner beans, thinly sliced
45 ml (3 tbsps ) fresh or frozen peas
1 level tsp (5 ml) tomato paste or 4 tomatoes, skinned and diced
2 rashers of bacon, rinded, chopped and fried
salt and pepper
grated Parmesan cheese
1 onion, skinned and finely chopped
1 clove garlic, skinned and crushed
2 tbsp (1 oz) 25 g butter
4 cups (1 litre) 1 3/4 pint white stock
1 carrot, pared and cut in thin strips
1 turnip, peeled and cut in thin strips
1 stick of celery, trimmed and thinly sliced
3 tbsp (45 ml) shortcut macaroni
1/4 cabbage, washed and finely shredded
3 runner beans, thinly sliced
45 ml (3 tbsps ) fresh or frozen peas
1 level tsp (5 ml) tomato paste or 4 tomatoes, skinned and diced
2 rashers of bacon, rinded, chopped and fried
salt and pepper
grated Parmesan cheese
method
1. Lightly fry the leek, onion and garlic in the melted butter for 5-10 minutes, until soft. Add the stock, bring to the boil, add the carrot, turnip, celery and macaroni and simmer, covered, for 20-30 minutes.
2. Add the cabbage, beans and peas, cover and simmer for a further 20 minutes.
3. Stir in the tomato paste or tomatoes, bacon and seasoning to taste. Bring back to the boil.
4. Serve the grated Parmesan cheese in a separate dish.
2. Add the cabbage, beans and peas, cover and simmer for a further 20 minutes.
3. Stir in the tomato paste or tomatoes, bacon and seasoning to taste. Bring back to the boil.
4. Serve the grated Parmesan cheese in a separate dish.
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