Ingredients:
125 g pancetta or streaky bacon
450 g onions
175 g carrots
125 g celery
125 g courgettes
175 g swede or turnip
75 g French beans
175 g potatoes
75 g cabbage
50 g butter
1.7 liters beef stock
Parmesan rind (optional)
396 g can chopped tomatoes
salt and black pepper
396 g can cannellini or borlotti beans, drained and rinsed
50 g freshly grated Parmesan cheese
Direction:
1. Cut the pancetta,onions,carrots,celery,courgettes and swede into small dice. Finely chop the French beans. Peel and dice the potatoes. Finely shred the cabbage.
2. Melt the butter in a large saucepan. Saute the pancetta and onions for 15 min or until soft, stirring frequently. Stir in the carrots, swede and celery and saute for 5 min.
3. Add the courgettes, French beans and potatoes. Cook, stirring for about 5 min or until vegetables are coated in butter.
4. Add the cabbage with the beef stock, Parmesan rind (if using) chopped tomatoes and seasoning. Bring to the boil, then cover and simmer for 45 min. Add the beans and cook for a further 15 min.
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