Pasta e fagioli

Ingredients

• 1 onion, chopped
• 2 cloves garlic, crushed
• 2 celery stalks, sliced
• 1 large carrot, diced
• 2 bay leaves
• 1 tsp. rosemary
• Pinch of chilli or chilli paste (to your taste)
• 1 tbsp. olive oil
• 3 sliced short cut bacon, no fat, diced
• 1 can tomatoes, chopped or diced
• ¾ cup small pasta (shells or macaroni)
• 3 cups salt reduced chicken stock
• Salt and pepper to taste
• 1 can cannellini beans, drained and rinsed
• 200g fresh baby spinach
• 1 tbsp. freshly grated parmesan cheese

Method

1. 1In a large pot heat 1 tsp. olive oil and cook bacon for a few minutes until browned. Using another tsp. of olive oil, add onion, continue to cook until softened.
2. 2Use remaining olive oil and add carrot, celery, rosemary, then after a few minutes the garlic. Season with salt and pepper, and then chilli.
3. 3Add tomatoes, stock, herbs, cannellini beans and bay leaves. Stir and simmer for 10 minutes on low heat. Taste to see if enough garlic, chilli or herbs, add a little more to your taste.
4. 4Add pasta and if you need more stock add at this stage. Simmer until pasta is cooked, finish off with spinach, this will wilt after a minute or two.
5. 5Serve with parmesan cheese.