Minestrone

440 g can chickpeas or kidney beans, drained
2 Tablespoons oil
2 onions, chopped
2 cloves garlic, crushed
½ C chopped bacon pieces
4 egg (Roma) tomatoes, peeled and chopped
¼ C fresh parsley
9 ½ C beef or vegetable stock
1 carrot, peeled and chopped
3 potatoes, peeled and diced
¼ C tomato paste
2 zucchini, sliced
½ C green peas
½ C small macaroni
Salt and freshly ground black pepper
Parmesan cheese and pesto, to serve, optional

Heat the oil in a large fry pan and cook the onion, garlic and bacon pieces, stirring, until the onion is soft and the bacon golden.

Add the tomato, parsley, beans and stock. Simmer, covered, over low heat for 20 minutes. Add the carrot, swede, potato and tomato paste, cover and simmer for a further 15 – 20 minutes.

When you are nearly ready to serve, add the zucchini, peas and pasta. Cover and simmer for 10 – 15 minutes or until vegetables and macaroni are tender. Season to taste with salt and pepper. Serve with a little grated parmesan and a little pesto.