1. Heat the oil in a pan and add the onion and garlic. 2. Cover with a lid and cook gently for 2 minutes. Remove the lid and stir in the bacon, celery and thyme. 3. Cover again and cook for 3 minutes. 4. Sprinkle over the flour and add the chopped tomatoes, stock and pepper. Bring to the boil and simmer gently for 20 minutes. 5. Add the pasta shapes, kidney beans and green or runner beans. 6. Cook for a further 10-15 minutes, adding extra stock if needed. Meanwhile, dilute the pesto with a little cold water. 7. Ladle the ragout into large soup bowls and top with a whirl of the pesto. Serve at once. ---------------------------------------------------------------------------
Nutrition
Ingredients
