Stewed vegetables with bacon

STEWED VEGETABLES and BACON 2_05222 INGREDIENTS for 4 PEOPLE 300 g of bacon in a single slice, 280 g of canned white beans, 280 g of canned white beans, Zucchini, 1/2 red pepper, 2 cloves of garlic, an onion, 20 cl of chicken stock, 3 tablespoons chopped parsley, one tablespoon of mustard, olive oil, salt, pepper.

Peel the onion and the garlic and mince finely.

Wash the zucchini, confirm with the ends and cut into rings not very thick.

Wash the peppers, remove the seeds and pith and cut thinly.

Cut the bacon into fairly large nuts.

In a pan with high edges with non-stick coating, heat a little olive oil and sauté the chopped onion and garlic.

Add the pancetta, zucchini slices, pepper strips and you blast 5 minutes.

Sprayed with the broth and bring to a boil.

Lower the heat, pepper liberally and continue cooking for another 8 minutes.

Add the beans, and the beans well drained, mix thoroughly, then add the mustard and a pinch of salt.

Cook for a few minutes, then remove from heat.

Sprinkle with the chopped parsley, stir and serve immediately.