Ribollita

• 1 tablespoon olive oil
• 7 ounces thick sliced bacon or ham, cubed
• 2 stalks celery sliced
• 2 carrots sliced
• 1 onion chopped finely
• 1 cup white wine
• 4 cups chicken stock
• 13 1/2 ounces diced tomatoes
• 2 bay leaves
• 3 1/2 ounces pasta shells small, cooked
• 13 1/2 ounces cannellini beans drained, rinsed
• 1 head savoy cabbage roughly chopped
• Parmesan cheese to serve
• 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 small, beans, parmesan cheese, crusty bread

Taken from www.yummly.com/recipe/Ribollita-1404217 (may not work)