Cooking Instructions
1.
Mix the
stock (1)
with 1.2 litres of boiling water in a measuring jug and cover to keep hot.
2.
Heat the
olive oil (1 tbsp)
in a large saucepan over a medium heat.
3.
Add the
onion (1)
,
carrot (2)
,
celery (4 sticks)
and half of the pack of
pancetta (1 pack)
, season and cook for 10 minutes until the veg takes on some colour and softens.
4.
Add the
chopped tomatoes (1 tin)
,
basil stalks (1 pack)
,
borlotti beans (1 tin)
and stock, cover loosely and simmer for 10 minutes.
5.
Add the
pasta (100 g)
and simmer for another 10 minutes.
6.
Add the
cabbage (1)
and stir in most of the basil leaves, then cook for another 2-3 minutes.
7.
Serve with
bread (1)
and top with a couple of basil leaves.