What you'll need

Serves 2

  • 1 tablespoon olive oil
  • 70 g bacon, diced
  • ½ onion, diced
  • 1 clove garlic, crushed
  • ½ carrot, diced
  • 1 stalk celery, sliced
  • 2 cups chicken stock
  • 400 g canned chopped tomatoes
  • 1 tablespoon tomato paste
  • 40 g cabbage, finely shredded
  • 100 g green beans, cut into 2 cm lengths
  • 1 small courgette, diced
  • salt and black pepper
  • 10 g parmesan, grated

The easy bit

  1. Heat olive oil in large saucepan, add bacon, onion, garlic, carrot and celery and cook for 3 minutes until onion is soft and fragrant.
  2. Add chicken stock, tomatoes and tomato paste.
  3. Bring to the boil, then reduce heat and simmer for 20 minutes or until vegetables are tender, stirring occasionally.
  4. Add cabbage, beans and courgette and cook for a further 10 minutes.
  5. Season with salt and pepper and serve with parmesan.

Tip: For a vegetarian option, replace the chicken stock with vegetable stock and omit the bacon.