1 tablespoon of olive oil
1 brown onion finely chopped
3 cloves of garlic
2 x 400gm cans of crushed tomatoes
2 litres of beef stock
1.5 litres of water
1 x 400gm can of butter beans
200gm of bacon cut into small cubes
2 potatoes diced
2 carrots diced
2 celery sticks diced
200gm of beans cut into 2 cm pieces
2 zucchinis halved and sliced
1 cup of macaroni
¼ cup of freshly chopped parsley
Freshly grated parmesan to serve
Season to taste
Place a large stockpot on the stove and bring to a medium heat.
Add the butter, olive oil, onions and garlic and sauté till translucent.
Add the bacon and cook for a further 4-5 minutes.
When the bacon has sautéed nicely add your stock, water, tomatoes and butter beans. Bring this to the boil, reduce heat and allow to simmer for an hour.
After an hour, add potatoes, carrots, celery, beans & zucchini’s. Again bring to the boil and allow to simmer for a further hour.
Lastly, stir in the macaroni and half of the parsley. Simmer for 15 minutes.
Check macaroni is al dente before serving Serve with freshly grated parmesan, crusty bread and a glass red wine!