MINESTRONE SOUP Source : Complete Cookery Course 2 oz (50g) streaky bacon, de-rinded and finely chopped 1 medium onion,

finely chopped 2 celery stalks, finely chopped 6 oz carrots (175g), finely chopped 2 tomatoes, fresh or from a tin, chopped 1 clove garlic, crushed 8 oz leeks (225 g), washed and finely chopped 6 oz (175g) green cabbage, finely shredded 1 oz (25g) butter 1 tablespoon olive oil 2.5 pints (1.5 litres) of any stock 1.5 tablespoons of fresh chopped or 0.5 teaspoon dried basil 1 dessert spoon tomato puree 2 tablespoons chopped parsley Salt and black pepper 1. Heat up the butter and oil in a large saucepan, then add the bacon and cook for a minute or two 2. Add the onion followed by the celery, carrots and then the tomatoes 3. Stir in the crushed garlic and some salt and pepper then cover and cook gently for 20 minutes or so to allow the vegetables to sweat give it an occasional stir to stop it sticking 4. Pour in the stock and add the basil. Simmer for about 1 hour. 5. Add the leeks and cabbage and cook for a further 30 minutes 6. Stir in the tomato puree and cook for another 10 minutes, then stir in the parsley just before serving