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| 2 Esslöffel | olive oil |
| 100 Gramm | bacon finely chopped |
| 1 | Jar Raguletto Napolitano sauce |
| 1 Tasse | Red wine; (optional)* |
| 2 | Celery sticks; chopped |
| 1 | Carrots; diced (1 to 2) |
| 1 gross | potato diced |
| | Pumpkin; about size of |
| | potato diced |
| 1 | 300 gram tin red kidney beans; drained |
| | Silverbeet; (2 leaves) or |
| | Spinach (small |
| | Bunch), sliced |
| 1 Esslöffel | Basil leaves chopped |
| 1 Esslöffel | Thyme chopped |
| 1000 Milliliter | water |
| | Parmesan |
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* if not using wine add extra water
Heat the oil and fry the bacon.
If desired add the wine and stir.
Add the contents of the jar of Raguletto sauce then the celery, potatoes, pumpkin, thyme and water.
Simmer gently until the vegetables are cooked.
Add the tin of beans, silverbeet or spinach and basil.
Heat through.
Serve with Parmesan shavings on top.
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