You will need:
- 1 Tbsp olive oil
- 2 onions, diced finely
- 6 cloves garlic, crushed
- 3 carrots, diced finely
- 4 celery stalks, diced finely
- 700g bacon, chopped
- 2 x 800g can chopped tomatoes
- 1.75Lt. chicken stock
- 2 zucchinis, roughly chopped
- 2 cups orecchiette pasta
- 2 x 400g can cannellini beans, rinsed and drained
- Sea salt and freshly ground black pepper
- Serve with shaved parmesan and roughly chopped parsley
Let's make it:
Step 1:
Heat oil in the Sunbeam DiamondForce™ Frypan on MIN/MED heat. Cook onion and garlic until translucent. Add carrot, celery and bacon and cook, stirring occasionally for 5 minutes.
Step 2:
Add the tomatoes and stock and bring the soup to the boil. Reduce heat to MINIMUM setting and cook, covered for 20 minutes.
Step 3:
Add the zucchini and pasta, season with salt and pepper. Place the lid on the frypan and cook, for a
Step 4:
Serve hot with shavings of parmesan and roughly chopped parsley.
