Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

10 ml 2 tsp olive oil. 100 g 3,5 oz frozen peas.
1 lg Onion peeled and chopped. 400 g 14 oz chopped tinned
2 Carrots peeled and diced. -tomatoes
2 Sticks celery chopped. 150 g 5 oz tomato puree.
1 Clove garlic crushed. 400 g 14 oz cooked Haricot beans.
4 Stalks parsley. 175 g 6 oz macaroni.
2 Sprigs thyme. 2 Rashers of lean back bacon
1 Bay leaf -cut into small pieces.
1 Piece lemon rind. Ground black pepper.
225 g 8 oz white cabbage finely 450 ml Three quarters pt water.
-sliced

Heat the oil in a large saucepan and cook the onion carrots and celery
until soft (about 8 minutes). Add the garlic and cook for a further 2
minutes Tie the parsley thyme bay leaf and lemon rind together with a
piece of string to make a bouquet garni. Add 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 minutes. Remove the bouquet garni and serve.

411 kcals 1729 kj. 20,5 g protein. 63,6 g carbohydrates of which 14,4
g sugars. 10,1 g fat of which 3,0 g saturates. 0,3 g sodium. 17,3 g
dietary fibre.

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