- 2 tablespoons olive oil
- 2 MayFord “Texas Grano” onion, chopped
- 2 cloves garlic, crushed
- 4 MayFord “Chantenay Karoo” carrots, chopped
- 4 sticks MayFord “Utah” celery, chopped
- 4 potatoes, peeled and chopped
- 1kg MayFord “Legato” tomatoes, peeled and crushed
- 1.5 litres chicken stock
- 100g pancetta, sliced
- 1 bunch MayFord “Fordhook Giant” swiss chard, shredded
- 1 bunch MayFord basil, shredded
- 1 can (400g) borlotti beans
- Shaved parmesan to serve
Heat olive oil in a pan and add onions. Simmer until soft. Add garlic, carrots, celery, potatoes, stock, tomatoes and pancetta. Simmer until vegetables are soft. Add beans and heat through. Add swiss chard and basil. Top with shavings of parmesan and serve with crusty bread.
