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October 15, 2010

This is a great recipe for using up all those vegetables in the bottom of the crisper.

1 bottle of tomato sauce (passata)  Get the one with herbs already in it.

1 can cannellini beans – drained

1 rasher of bacon chopped finely

2 medium onions

2 cloves of garlic

1 good tspn oregano, basil or Italian herbs

2 cups of vegetables, broccoli florets, carrots cubed, potato cubed, zucchini cubed or beans cubed.

3/4 cup spiral pasta

oil, butter or margarine for sweating the vegetables

salt and pepper to taste


1.  Fry bacon, onions, garlic with herbs in oil until golden brown but not burnt.  Add vegetables and put on lid and gently sweat vegetables on medium heat until they start to get tender.  Shake the pot up every now and then with lid on to stop them sticking to the bottom.  

2.  Add the bottle of tomato sauce to the pot then fill the bottle up with water and add that to soup.

3.  Bring to simmer (only one part of the pot is boiling) and cook until vegetables are soft, add pasta and cannellini beans. Now  cook until pasta is tender.

Serve with bread and cheese.

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