Ingredients

2 tablespoon butter

3 tablespoon olive oil

3 slices bacon

1 large onion , peeled

1 celery stalk , trimmed

14 canned chopped tomatoes

5 cups chicken stalk

one and one half finely shredded green cabbage

1/2 cup trimmed and halved fine green beans

3 tablespoon frozen peas

2 oz. spagetti broken into short pieces .

salt and ground black pepper

Parmesan cheese, to garish crusty bread, to serve

method

Heat the butter and olive oil together in a large saucepan . Chop the bacon and add to the saucepan . cook for 4 minutes then remove the spotted spoon and set aside .

Finely chop the onion , garlic , celery and carrots and add to the saucepan one ingredient at a time , stairing well after each addition . cover and cook gently for 10 minutes until the vegetables are softened .

Stir in the cabbage , beans , peas and spaghetti . Cover and simmer for an additional 20 minutes or until all the ingredients are tender . Season to taste with salt and pepper .

Return to the cooked bacon to the saucepan and bring the soup to the boil. Serve the soup immediately with parmesan cheese shavings sprinkled on the top of plenty of crusty bread

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