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Ingredients
- 1 tablespoon olive oil
- 2 rashers bacon, diced
- 1 large onion, finely chopped
- 1 carrot, diced
- 2 cloves garlic, crushed
- 400 g can diced tomatoes
- 1 tablespoon tomato paste
- 2 × 400 g cans cannellini beans, rinsed and drained
- 1 litre chicken stock
- 2 teaspoons chopped fresh basil
- ½ cup (100 g) tiny pasta stars
- ¾ cup (30 g) trimmed and coarsely chopped English spinach, washed
- ½ cup (50 g) grated Parmesan, to serve
Method
1. Heat the oil in a large heavy-based saucepan over medium heat. Add the bacon, onion and carrot and cook for 5 minutes, or until the vegetables begin to soften. Add the garlic and cook for a further 30 seconds.
2. Add the tomato, tomato paste, beans, stock, basil and 2 cups (500 ml) boiling water. Bring to the boil, then reduce the heat and simmer for 5 minutes. Add the pasta and spinach, then simmer for 10 minutes, or until the pasta is cooked. Season with salt and pepper, top with grated Parmesan and serve with bread.
