Ribollita - cooking recipe

Ingredients

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

Preparation

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.
Add pasta and beans. Cook for 3-4 mins, until heated through. Season. Add cabbage and stir until wilted.
Sprinkle with Parmesan and serve with crusty bread on the side.