INGREDIENTS
4 oz
pancetta
1
Bay leaf
1 cup
Beans, cooked
2
Carrots, medium
2 tbsp
Celery
4 cloves
Garlic
2
Onions, medium
1 pinch
Oregano and thyme, dry
1 1/2 cups
Tomatoes in, juice
1
Zucchini
4 cups
Vegetable stock
1 cup
Pasta
1
Salt
1/4 cup
Olive oil
450 g
mixed vegetables