INGREDIENTS (SERVES 4)
1 brown onion, diced
1 garlic clove, finely diced
Hillfarm canola oil
1 bay leaf
2 knobs of Ashgrove butter
1 cup green beans
1 carrot, diced
2 celery sticks, diced
1 piece of speck, skin on and sliced
1 Ardmona onion and garlic chopped tomato can
1 cup Barilla orecchiette pasta
2 cups chicken stock
1 tin of borlotti beans
2 zucchinis, diced
1 chinese cabbage, roughly chopped
salt to season
In an oiled saucepan on a low heat add the butter, onion, garlic and bay leaf. Cook until the onion becomes translucent and soft. Next add the canned tomatoes, speck, beans, carrots, celery, and slowly cook until the sugars come out of the vegetables.
When the vegetables have been cooking for a couple of minutes add the chicken stock and pasta. Bring to the boil.
Lastly add the delicate ingredients, beans, zucchini and cabbage to the saucepan. Mix together and season with a pinch of salt. Let it come back to a boil and then it is ready to serve.