Gardener's Broth

25 g/I oz polyunsaturated margarine
1 rasher lean bacon, derinded and diced
2-3 small onions, peeled and sliced
2-3 small carrots, scraped and sliced
small piece of turnip
I litre/13/4 pints stock or water
2 tomatoes, skinned and sliced
2-3 runner beans, topped and tailed
few young cabbage leaves
salt
freshly ground black pepper
pinch of mixed dried herbs
25 g/1 oz wholemeal macaroni
Garnish:
grated cheese
1 tablespoon finely chopped parsley

Melt the margarine in a saucepan, add the bacon and onions and cook until soft. Add the carrots and turnip and cook for a further 5 minutes. Pour in the stock or water and bring to the boil. Add the remaining vegetables, salt, pepper and herbs, then cover and simmer for 45 minutes.

Add the macaroni and simmer for a further 15 minutes. Serve piping hot, sprinkled with grated cheese and chopped fresh parsley.

SERVES 4