10 ml 2 tsp olive oil.
1 lg Onion peeled and chopped.
2    Carrots peeled and diced.
2    Sticks celery chopped.
1    Clove garlic crushed.
4    Stalks parsley.
2    Sprigs thyme.
1    Bay leaf
1    Piece lemon rind.
225 g  8 oz white cabbage finely
Sliced
100 g  3,5 oz frozen peas.
400 g  14 oz chopped tinned
Tomatoes
150 g  5 oz tomato puree.
400 g  14 oz cooked Haricot beans.
175 g  6 oz macaroni.
2    Rashers of lean back bacon
Cut into small pieces.
Ground black pepper.
450 ml Three quarters pt water.

Heat the oil in a large saucepan and cook the onion carrots and celery
until soft (about 8 minutes). Add the garlic and cook for a further 2
minutes Tie the parsley thyme bay leaf and lemon rind together with a piece
of string to make a bouquet garni. Add the cabbage, peas, tomatoes, tomato
puree beans, macaroni, bacon black pepper and bouquet garni to the pan with
the water. Bring to the boil and simmer for 20 minutes. Remove the bouquet
garni and serve.

411 kcals 1729 kj. 20,5 g protein. 63,6 g carbohydrates of which 14,4 g
sugars. 10,1 g fat of which 3,0 g saturates. 0,3 g sodium. 17,3 g dietary
fibre.