19/06/2022
By popular demand here is the recipe - ๐๐ผ๐บ๐ฒ๐บ๐ฎ๐ฑ๐ฒ ๐ ๐ถ๐ป๐ฒ๐๐๐ฟ๐ผ๐ป๐ฒ ๐ฆ๐ผ๐๐ฝ โ ๐ฆ๐ฒ๐ฟ๐๐ฒ๐ ๐๐ผ๐๐!
๐ ๐ณ๐ฒ๐ ๐ง๐ถ๐ฝ๐ โ Perfect for freezing but leave out the pasta. Add it in when ready to eat. Any pasta shape works fine. Donโt like cannellini beans? No problem, leave them out! This recipe is easy to tailor to your likes/dislikes.
INGREDIENTS:
โข 1 clove of garlic
โข 1 red onion
โข 2 carrots
โข 2 sticks of celery
โข 1 courgette
โข 1 leek
โข 1 large potato
โข 400 g tin of cannellini beans
โข 2 rashers of smoked bacon
โข olive oil
โข 1 teaspoon dried oregano, or mixed herbs
โข 1 bay leaf
โข 2 x 400g tins of tomatoes (or passata)
โข 1 litre vegetable stock
โข Handful of pasta shapes
โข Small bunch of fresh basil (optional)
โข Parmesan cheese
RECIPE:
1.Peel and finely chop garlic and onion. Roughly chop carrots, celery and courgette. Cut the leek cut into 1cm slices. Put aside.
2.Heat oil in a large saucepan and gently fry bacon until golden.
3.Add chopped vegies, herbs and bay leaf and cook slowly until softened, stir occasionally.
4.Scrub and dice the potato. Drain the beans.
5.Once vegies are softened add the potato, beans, tomatoes, and stock.
6.Cover and bring slowly to boil, simmer for about 40 minutes, or until potato is cooked.
7.Then add pasta to the mix. Cook for a further 10 minutes, or until pasta is al dente.
8.Add more stock or water if needed.
9.Stir through some basil leaves (if using). Season to taste. Garnish with Parmesan. ENJOY!
