2 Tbsp Bertolli Extra Virgin Robusto Olive Oil
1 Brown Onion, finely chopped
1 Carrot, finely chopped
1 Celery Stick, finely chopped
1 Zucchini, finely chopped
2 Garlic gloves, crushed
2 Bacon Rashers, finely chopped
400g crushed tin tomatoes
1L Chicken Stock
2 Tbsp Tomato Paste
400g Butter Beans, tinned, drained, rinsed
½ Cup Macaroni Pasta
1 Cup Green Beans, chopped to 2cm lengths
Sea salt and freshly cracked black pepper
Fresh sourdough to serve
Heat Bertolli Extra Virgin Robusto Olive Oil in large saucepan over medium heat.
Add onion, carrot, celery, zucchini, garlic and bacon and fry, stirring regularly, until soft.
Add tinned tomatoes, stir well. Add chicken stock and tomato paste, bring to the boil then reduce heat to low and allow to simmer for 10 minutes until slightly thickened.
Add butter beans and macaroni pasta, cook for a further 6-8 minutes or until pasta is al dente (add green beans in the final 3 mins of cooking).
Remove from heat and season with salt & pepper.
Best served with crusty sourdough bread.