My dinner last night
2 tablespoons olive oil
1 brown onion chopped
150 grams pancetta finely chopped 2 carrots diced
2 sticks celery diced
1 large potato peeled and diced
2 cloves garlic crushed
400 gram tin diced Italian tomatoes
8 cups chicken stock
1 cup small pasta shells
400 gram tin borlotti beans rinsed
1 large zucchini diced
100 grams green beans cut into pieces
1 cup shredded cabbage
Flat leaf parsley finely chopped, to serve
Shaved parmesan to serve
Crusty garlic bread served warm
Heat oil in a large deep pot on medium.
Add potatoes, carrots and garlic and cook for 10 minutes until vegetables begin to caramelise.
Add tomatoes and bring to a boil.
Turn heat to low and simmer for 20 minutes.
Add pasta and cook for 10 minutes.
Add borlotti beans, zucchini, green beans and cabbage and cook until tender.
Serve with garnishes and warm garlic bread
Prepared, tried and tested by: Kitchen Ba
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