Ingredients

1/3 cup dried red kidney beans
!/3 cup dried cannellini beans
2 tb sp olive oil
60g cooked bacon, chopped
1 onion, minced
1 clove of garlic, crushed
3 stalks celery, sliced
2 carrots, diced
2 potatoes, diced
2 potatoes, diced
6 cups chicken or vegetable broth

Method

Place red kidney beans and cannellini beans in a bowl. Cover with cold water
and set aside to soak over night. Drain.

Heat oil in a saucepan over a medium heat, add bacon, onion and garlic and
cook, stirring for 5 minutes or until onion is tender. Add celery, carrots,
potatoes and cook for 1 minute longer.

Stir in broth, tomatoes, cabbage, pasta or rice, red kidney beans, canellini
beans, herbs and black pepper to taste and bring to boil. Cook at a rolling
boil for 10 minutes then reduce heat and simmer, stirring occasionally for
1 hour or until beans are tender. Sprinkle with parmesan cheese and serve.

Extra vegetables of your choice may be added.

Serves: 4-6