1. Heat oil and cook onion and garlic with no colour.
2. Add bacon and cook for 1 minute. Add tomatoes, carrots, celery, leek, potatoes, cabbage, bay leaf, water and Stock Pot, bring to the boil and simmer for 1 hour.3. Just before the end of cooking add peas, cannellini beans, basil and celery leaves. This makes a large quantity and any leftovers are perfect for freezing.
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