Ingredients
The following ingredients have 4 Servings
- 150 g bacon lardons (thick chunks of bacon)
- 1 onion (sliced)
- 1 clove of garlic
- 1 carrot (diced)
- 400 g can chopped tomatoes
- 900 ml chicken or vegetable stock
- 300 g can cannelloni beans (rinsed and drained)
- 1 courgette (diced)
- salt and freshly ground black pepper
- parsley and grated cheese (optional, to serve)
Instruction
- Place the bacon and onions in a large saucepan and dry fry until the onion is softened and the bacon is browned, about 5 minutes. Start over a low heat until the fat from the bacon begins to run then increase the heat slightly.
- Add the garlic and carrots. Cook for another minute or so.
- Add the tomatoes and stock, and bring gently to the boil. Season well. Reduce the heat and simmer for 10 minutes.
- Add the beans and courgettes and simmer for 10 minutes or until the vegetable are just tender.
- Serve with a sprinkling of chopped parsley and grated cheese if desired.