Ingredients
1 tablespoon olive oil
4 rashers bacon, rind removed, cut into strips
2 carrots, peeled and diced
2 celery stalk, diced
2 onions, peeled and diced
1 large or 2 small potatoes, peeled and diced
800g tin crushed tomatoes
1 litre beef stock
250g dried pasta (shells, spirals or other short pasta)
400g tin cannellini beans (or red kidney beans, if preferred)
salt and pepper, to taste
Method
In a large pot over medium heat, warm the olive oil and add the bacon. Cook for 2-3 minutes or until the bacon is starting to brown. Add the diced carrots, celery, onion and potato and stir to combine. Cook for 5 minutes or until the vegetables are softening and just starting to brown. Add the tomatoes and stock and bring to the boil. Add the dried pasta and boil for 8 minutes or until the pasta is al dente. Add the beans and bring back to a simmer. Taste and season with salt and pepper. Serve with some grated parmesan and bread.
