Photo by Julie O’Malley
1 Tbsp olive oil
1 medium brown onion, sliced thinly
1 clove garlic, crushed
2 bacon rashers, chopped
2 celery sticks, chopped
1 medium carrot, chopped
1 large potato, peeled and chopped
2 cups bottled tomato pasta sauce
300g butter beans, rinsed, drained
3-4 cups chicken stock
1 cup shredded cabbage
1/4 cup macaroni
1/4 cup shaved fresh parmesan cheese
# Heat oil in large pan, add onion, garlic and bacon, stir until onion is soft.
# Add celery, carrot and potato; cook, stirring, 2 minutes.
# Stir in tomato sauce, beans, stock, cabbage and macaroni.
# Bring to boil; simmer, covered, for 30 minutes.
# Sprinkled with cheese and serve with parmesan and paprika toasts.
Parmesan and Paprika Toasts
Slices of bread
# Butter bread, top with grated parmesan and sprinkle with paprika.
# Line a tray with baking paper, place pieces of bread on top.
# Cook under grill until golden brown.
# Cut into triangles and serve with soup.