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| Serves 4 |
| 4 slices of bacon |
| 1 onion |
| 15g carrot |
| 3 cabbage leaves |
| 60g pumpkin |
| 1/2 potato |
| 1 clove garlic |
| 1 small can tomatoes |
| 4 tablespoons frozen peas |
| 40g macaroni |
| 5 cups stock |
| 1 bay leaf |
| Parmesan cheese (grated) |
| Salt |
| Pepper |
| Vegetable oil |
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1 Cut bacon, onion, carrot and cabbage into thinly sliced 1 cm squares.
2 Dice pumpkin and potato into 1 cm cubes.
3 Mince garlic.
4 Thaw peas.
5 Squash tomatoes with hand.
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1 Heat a small amount of vegetable oil in a pot, fry the garlic, onion and bacon. Then, add all the vegetables except the peas and
fry well.
2 Add stock, bay leaf and macaroni and simmer until macaroni becomes tender. Skim off scum while simmering. Season to taste
with salt and pepper.
3 Add peas and bring to a boil.
Serve in a bowl, and sprinkle with parmesan cheese.
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