Chicken soup

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 30 MIN

Drum Food - - CONTENTS -

30ml (2T) olive oil

4 rash­ers streaky ba­con,

chopped

2 chicken breasts, chopped 2 red onions, chopped 2 gar­lic cloves, chopped 2 car­rots, chopped

2 sticks cel­ery, chopped 1 fen­nel bulb, chopped

2 cans (410g each) cherry

to­ma­toes

3 baby mar­rows, sliced

300g cab­bage, shred­ded 1 can (400g) can­nellini beans 800ml chicken stock

100g small pasta shapes salt and pep­per

Parme­san cheese, grated

1 Heat the oil in a pan over medium-low heat, stir in the chopped in­gre­di­ents and sauté gen­tly for 10 min­utes, or un­til ev­ery­thing is soft and fra­grant.

2 Add the to­ma­toes, break­ing them up with a spoon, and add the mar­rows. Bring to the boil, lower the heat and sim­mer gen­tly for 10 min­utes.

3 Add the cab­bage, beans (plus the liq­uid in the can), and stock. Bring back to the boil and add the pasta. Sim­mer over medium heat un­til the pasta is done.

4 Sea­son with salt and pep­per and sprin­kle the grated cheese on top.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.