Handful of Lardons or 2 diced slices of bacon
1 Large onion
1 Leek
1 Large mushroom (or 2-3 small ones)
2 Carrots
1 Clove garlic
Half of a green cabbage (savoy nice)
1 large sprig of rosemary chopped
1 Handful of basil leaves
1 carton of passatta or whizzed up tin of tomatoes
1 tsp of Vegetable stock or 1 stock cube
100g of pasta (spaghetti or linguine broken into small pieces)
3 pints of water
Add seasonal veg such as broad beans, cougettes & peas as they become available
Fry lardons in good glug of olive oil for a couple of minutes in large pan or stock pot.
Finely chop all vegetables and shred cabbage.
Add all vegetables apart from cabbage and basil to the pan of lardons.
Fry gently for approx 5 minutes to soften onions, leeks and mushrooms.
Add carton of passatta or tomatoes, 3 pints of water and stock powder or cube.
Bring to boil and simmer for approx 10 minutes.
Add broken pieces of pasta and shredded cabbage.
Simmer until pasta and cabbage are cooked to your taste (approx 10 minutes)
Add basil just before serving.
Serve with grated parmesan cheese and crusty bread
