Ingredients

• 1/2 white cabbage, shredded
• 250g bacon, diced
• 1 onion, diced
• 1 carrot, diced
• 2 large potatoes, peeled, cut into 1cm chunks
• 1 tablespoon olive oil
• 6 cups chicken stock
• 1 x 400g can cannelloni beans
• Salt and pepper

Method

Heat oil is large saucepan over medium heat, add onion and bacon, cook stirring for 3 minutes. Add carrot, cabbage and potatoes cook for 2 minutes. Add stock and beans, reduce heat and simmer for 15 minutes until potato is tender. Season with salt and pepper. Serve. Serves 4-6.