9:39 pm on 26 March 2007


  • 2 medium onions
  • 3 large carrots
  • 6 celery sticks
  • 3 rashers of bacon or pancetta

Depending on availability, some:

  • Courgettes (2)
  • Savoy cabbage (¼)
  • Green beans (½ cup)
  • Leeks (one small)
  • Potatoes, all chopped to bite size (2 medium)
  • 400g tin of Italian tomatoes
  • 400g tin of cannelloni beans
  • Two handfuls of small shaped pasta such as conchigliette or macaroni
  • Parmesan Cheese


Coarsley chop and sweat the onions, carrots, celery and bacon in olive oil for 15 minutes. Add the potatoes and continue to sweat. Then add the tomatoes and beans and half the greens. Sweat for five more minutes. Add a chunk of parmesan rind and cover with water. Add salt and pepper.

Simmer for at least an hour until thick and coagulated. In the last ten minutes before serving, add pasta and the remaining vegetables. Serve hot with freshly grated Parmesan and crusty bread.

Suggested wines to compliment this recipe

Te Awa 2004
St. Clair Rapaura Reserve 2005


Heron's Flight 2005


Cape Mentelle 2005
Kemblefield 2005
Stonecroft 2005

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