400 grams (~1 lb) of value tinned chopped tomatoes
250 grams (~8 oz) of value smoked back bacon, chopped
1 large onion, finely chopped
185 grams (~6 oz) of black olives, thinly sliced
2 small leeks, finely chopped
410 grams (~1 lb) of borlotti beans
1 medium courgette, thickly sliced
1 large carrot, thickly sliced
100 grams (~3.5 oz) of value pasta shapes
2 garlic cloves, finely chopped
3 tablespoons vegetable oil
2 tablespoons dried mixed herbs
4 teaspoons grated Parmesan
1 tablespoon tomato puree
800 ml vegetable stock, prepared according to the packet instructions
Heat the oil in a large saucepan and fry the bacon for 5 minutes, or until crispy. Add the onion, garlic, carrots and leeks and cook for 6-8 minutes, or until tender. Add the courgette and cook for 3 minutes.
Add the stock, tomato puree, chopped tomatoes, olives, beans, mixed herbs and the pasta. Bring to the boil, then simmer for 20 minutes, or until the pasta is cooked and the stew develops a thicker consistency. Add a little water if it becomes dry. Season with salt and pepper.
Serve the stew in bowls sprinkled with the Parmesan cheese.
bacon recipe source: The Resourceful Cook (@resourcefulcook)