Serves 7

2 tbsp Butter

2 tablespoons butter; 4 slices unsmoked bacon, chopped; 375 g potatoes, peeled and diced; 2 carrots, diced; 2 leeks, diced; handful of chopped spinach; 1 litre onion stock; bayleaf; 2 cloves garlic, crushed; 125 g small haricot beans, soaked overnight; 120g can tomato purée; one 425g can tomatoes, sieved; salt and freshly ground black pepper to taste; 125 g broken pasta; 1/2 medium cabbage, shredded finely; 6 leaves of spinach, chopped; 125 g Parmesan cheese, grated. Serves 6 - 8. Melt butter in a large saucepan. Fry bacon for a few minutes. Add potatoes. carrots and leeks. Cover tightly and cook over a gentle heat for 15 - 20 minutes until soft but not coloured. Add stock, bayleaf, garlic, beans, tomato purée, sieved tomatoes, salt and pepper, Bring to the boil and simmer for an hour. Add pasta, cabbage and spinach. Simmer for half an hour Remove from heat. Remove bayleaf. Add half the grated Parmesan to soup. Stir well for a few minutes then serve with remaining cheese in a separate bowl
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Entered	2019-02-02
Updated	2020-12-22

Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19