Ribollita

• 1 tbsp olive oil
• 7 oz thick sliced bacon or ham, cubed
• 2 stalks celery, sliced
• 2 None carrots, sliced
• 1 None onion, chopped finely
• 1 cup white wine
• 4 cups chicken stock
• 1 (13.5 oz) can diced tomatoes
• 2 None bay leaves
• 3.5 oz small pasta shells, cooked
• 1 (13.5 oz) can cannellini beans, drained, rinsed
• 1 head savoy cabbage, roughly chopped
• None None Parmesan cheese, to serve
• None None crusty bread, to serve

1. In a large saucepan, heat oil over medium heat. Saute bacon, celery, carrots and onion for 4-5 mins, until onion is tender. Add wine and simmer for 2-3 mins, until reduced by half. Add stock, 3 cups water, tomatoes and bay leaves. Bring to a boil, reduce heat and simmer for 20-25 mins.
2. Add pasta and beans. Cook for 3-4 mins, until heated through. Season. Add cabbage and stir until wilted.
3. Sprinkle with Parmesan and serve with crusty bread on the side.

olive oil, bacon, stalks celery, carrots, onion, white wine, chicken stock, tomatoes, bay leaves, pasta shells, cannellini beans, savoy cabbage, parmesan cheese, crusty bread

Taken from recipes-plus.com/api/v2.0/recipes/25576 (may not work)