EQUIPMENT:

• Stockpot

INGREDIENTS:

• 250 grams Free Range Bacon Thinly Sliced
• 200 grams Cannellini Beans Drained and Rinse
• 120 grams Cabbage Rinsed and Shredded
• 20 grams Parsley Rinsed and Finely Chopped
• 10 grams Oregano
• 3 Tomatoes Rinsed and Chopped
• 2 Garlic Cloves Peeled and Crushed
• 1 tsp Stock Powder
• 1 Brown Onion Peeled and Finely Chopped
• 1 Carrot Peeled and Chopped
• 0.5 L Boiling Water
• 2 Crusty Rolls (Optional)
• Extra Virgin Olive Oil
• Salt & Pepper

INSTRUCTIONS:

1. Heat oil in a large stockpot over a medium heat. Add bacon, onion and carrot. Cook, stirring, for about 3 to 7 minutes, or until onion is soft. Stir in garlic and oregano.
2. Add stock and tomatoes. Bring to boil. Cover with lid. Simmer for 7 to 10 minutes. Stir in beans and cabbage. Simmer for a further 5 to 7 minutes, or until cabbage is tender. Season with salt and pepper
3. Just before serving, stir in parsley. Serve with rolls.