Ready in 1 ½ hours
50g Bacon Bits
2 tbsp. Olive Oil
1 Onion, diced
2 stems Celery, Diced
2 Carrots, diced
1 Green pepper, diced
100g Cabbage, shredded
1 Garlic cloves, crushed
410g tin Tinned tomatoes, diced
1L Chicken/veg Stock
410g tin Tinned Chickpeas
410g tin tinned white beans
1 cup dried Pasta of choice
1-2 tbsp. Sugar
Salt and freshly ground black pepper to taste
In a large, heavy based pot, gently heat the olive oil. Add the bacon bits and sauté 5 – 7 minutes until the fat is rendered. Add the onion, Celery, Carrots, Green pepper, Cabbage and garlic and Sauté until the vegetables just start to soften.
Add the Tinned tomatoes and chicken or vegetable stock and bring to a slow and gentle simmer.
Simmer for 1 hour without ever boiling. Topping up with water if and when needed.
Add the tinned chickpeas, white beans and pasta (small pasta shapes work best)
Bring back to a simmer and gently cook until the pasta is softened.
Season with salt, sugar and freshly ground black pepper.
Serve piping hot with crusty bread.
Image: Ambitious Kitchen