|Dried haricot beans||8 Ounce, soaked overnight in cold water to cover (250 Gram)|
|Olive oil||3 Tablespoon|
|Onions||2 , finely chopped|
|Garlic||2 Clove (10 gm), finely chopped|
|Rindless streaky bacon rashers||2 , finely chopped|
|Tomatoes||6 , skinned and chopped|
|Water||3 Pint (1.8 Liter)|
|Beef stock||1 Pint (600 Milliliter)|
|Courgette||1 , diced|
|Chopped fresh marjoram/1 teaspoon dried marjoram||1 Tablespoon|
|Chopped fresh thyme/1/2 teaspoon dried thyme||1 Teaspoon|
|Tomato puree||2 Tablespoon|
|Carrots||2 , diced|
|Celery sticks||2 , finely sliced|
|Savoy cabbage||1⁄2 , finely shredded|
|Shelled peas||8 Ounce (250 Gram, Fresh / Frozen)|
|Dried spaghetti/Small pasta shapes||2 Ounce, broken into small pieces (50 Gram)|
|Chopped parsley||1 Tablespoon|
|Grated parmesan cheese||5 Ounce (150 Gram)|
1. Drain the beans thoroughly in a colander, then rinse under cold running water and drain again.
2. Heat the oil in a large saucepan, add the onions, garlic and bacon and cook over a moderate heat until the onions are transparent, but not brown, and the bacon is crisp.
3. Stir in the tomatoes, the measured water and stock, then add the courgette, beans, marjoram, thyme and tomato puree. Bring the mixture to the boil, skimming off the scum as it rises to the surface with a slotted spoon. Lower the heat and simmer, covered, for about 2 hours, or until the beans are tender.
4. Add the carrots and celery and cook over a moderate heat for a further 15 minutes, then add the cabbage, peas and pasta. Cook for 15-18 minutes, or until the vegetables and pasta are tender.
5. Add a little more water if the soup is too thick. Add the parsley, season to taste with salt and pepper and stir in 50 g (2 oz) of the Parmesan.