Method

Chef: Arianne Spratt

1. Heat the oil in a large pot and sauté onion, celery, carrot and bacon for about 5 minutes until tender.

2. Add potato, tomato, and cabbage. Stir well and cook on a medium heat for about 5 minutes.

3. Add cannelleni beans, pasta, seasonings, tomato paste and stock. Mix ingredients through and simmer for about 20 minutes until the pasta is tender, adding more stock if extra liquid is needed.

4. Season with salt and pepper to taste. Add parmesan if using.

5. Serve with a slice of crusty bread

Extra: If you want something to jazz this soup up, but still want to keep it under the $10 limit, you could make up a Salsa Verde using herbs you have growing in the garden.

Recipe courtesy of secondbite: http://www.secondbite.org/

*  This information was sourced from '9am with David and Kim'