Ingredients

  • 50ml Vegetable Oil
  • 1 Onion - Sliced
  • 2 Carrots - Diced
  • 3 Large Celery Sticks – Chopped
  • 200g Green Zucchini
  • 200g Yellow Zucchini
  • 2 Garlic Cloves - Finely Chopped
  • 2 Tablespoons Tomato Paste
  • 400g Whole Tomatoes – Canned, Peeled and Blended
  • 1L Vegetable/ Chicken Stock
  • 250g Tin Cannellini Beans - Drained and Rinsed
  • 100g Spaghetti - Broken into Short Lengths
  • 250g White Cabbage - Finely Shredded
  • 50g Bacon
  • To Taste Salt
  • To Taste White Pepper Powder
  • To Garnish English/Italian Parsley – Finely Chopped
  • To Garnish Extra Virgin Olive Oil

Methods

Step 1.

Heat the vegetable oil in a large pot over medium heat.

Step 2.

Add onions, carrots, celery and bacon to the pot and season the ingredients with salt and pepper. Cook them for about 10 minutes, stirring occasionally until the vegetables have softened.

Step 3.

Add garlic and fry the ingredients for another minute.

Step 4.

Pour tomato puree to the mixture and make sure it spreads evenly on the vegetables.

Step 5.

Add the chicken/ vegetable stock and bring the broth to a boil.

Step 6.

Reduce the heat to a simmer, and cook the broth longer – for a more intense taste.

Step 7.

Add cabbage and cook till it softens.

Step 8.

Add beans and pasta, then continue to sauté till the pasta is cooked. If the soup is too thick, add more stock.

Step 9.

Season to taste with salt and pepper, then garnish with parsley and olive oil.

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