Cooking time— hr.


  • ¼ lb. haricot beans
  • 3 pt. water
  • 2 onions
  • 1–2 cloves of garlic
  • 1 oz. lean bacon scraps
  • 2 tablesp. olive oil
  • a bunch of herbs
  • 2 large tomatoes
  • 1 glass red wine
  • 2 carrots
  • 1 small turnip
  • 2 sticks of celery
  • 2 small potatoes
  • ½ small cabbage
  • 2 oz. macaroni or fancy shapes of Italian paste
  • salt and pepper
  • grated cheese


Soak the beans overnight in ½ pt. of the water. Slice the onions, crush the garlic, chop the bacon. Heat the oil in a deep pan and fry the onions very gently for 10 min. Add the garlic, bacon, herbs, cutup tomatoes and the wine. Reduce this mixture by rapid boiling for 5 min. Add the haricot beans and all the water and simmer for 2 hr. Dice the carrots, turnip and celery and add them to the soup; simmer for a further ½ hr. Add the potatoes, diced, and simmer for another ½ hr. Add the shredded cabbage and the macaroni and simmer for a final 10–15 min. Season the soup, stir into it a little grated cheese and serve the rest separately.