Chicken soup

SERVES 6 PREPARATION: 15 MIN COOKING: 30 MIN

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.