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Ingredientes
- 10 ml 2 tsp extra virgin olive oil.
- 1 lrg Onion peeled and minced.
- 2 x Carrots peeled and diced.
- 2 stk celery minced.
- 1 x Clove garlic crushed.
- 4 stalk parsley.
- 2 sprg thyme.
- 1 x Bay leaf
- 1 piece lemon rind.
- 225 gm 8 ounce white cabbage finely
- Â Â Sliced
- 100 gm 3,5 ounce frzn peas.
- 400 gm 14 ounce minced tinned
- Â Â Tomatoes
- 150 gm 5 ounce tomato puree.
- 400 gm 14 ounce cooked Haricot beans.
- 175 gm 6 ounce macaroni.
- 2 x Rashers of lean back bacon
- Â Â Cut into small pcs.
- Â Â Grnd black pepper.
- 450 ml Three quarters pt water.
Direcciones
- Heat the oil in a large saucepan and cook the onion carrots and celery till soft (about 8 min). Add in the garlic and cook for a further 2 min Tie the parsley thyme bay leaf and lemon rind together with a piece of string to make a bouquet garni. Add in the cabbage, peas, tomatoes, tomato puree beans, macaroni, bacon black pepper and bouquet garni to the pan with the water. Bring to the boil and simmer for 20 min. Remove the bouquet garni and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 4 servings | |
| Calories 42 | |
| Calories from Fat 3 | 7% |
| Total Fat 0.39g | 0% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 38mg | 2% |
| Potassium 286mg | 8% |
| Total Carbs 9.49g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.97g | 3% |
| Protein 1.31g | 2% |
