Title: Pasta bean & vegetable soup.
 Categories: Soups
      Yield: 4 Servings
 
     10 ml 2 tsp olive oil.
      1 lg Onion peeled and chopped.
      2    Carrots peeled and diced.
      2    Sticks celery chopped.
      1    Clove garlic crushed.
      4    Stalks parsley.
      2    Sprigs thyme.
      1    Bay leaf
      1    Piece lemon rind.
    225 g  8 oz white cabbage finely
           Sliced
    100 g  3,5 oz frozen peas.
    400 g  14 oz chopped tinned
           Tomatoes
    150 g  5 oz tomato puree.
    400 g  14 oz cooked Haricot beans.
    175 g  6 oz macaroni.
      2    Rashers of lean back bacon
           Cut into small pieces.
           Ground black pepper.
    450 ml Three quarters pt water.
 
  Heat the oil in a large saucepan and cook the onion carrots and celery
  until soft (about 8 minutes). Add the garlic and cook for a further 2
  minutes Tie the parsley thyme bay leaf and lemon rind together with a
  piece of string to make a bouquet garni. Add the cabbage, peas,
  tomatoes, tomato puree beans, macaroni, bacon black pepper and
  bouquet garni to the pan with the water. Bring to the boil and simmer
  for 20 minutes. Remove the bouquet garni and serve.