Cabbage, Bacon and Potato Soup

1 tablespoon of olive oil
1 large brown onion
250g shortcut bacon, chopped
½ cabbage shredded (500g)
2 potatoes, peeled, cut into 1cm cubes
6 cups of chicken stock
2 tablespoons of flat leaf parsley leaves, chopped
Crusty bread to serve

Heat oil in a large saucepan over medium high heat. Add onion and bacon. Cook, stirring, for 3 minutes or until onion is soft.

Add cabbage and potatoes. Cook, stirring, for 2 minutes. Add the stock and bring to the boil. Reduce heat to medium-low.

Simmer, uncovered, for 15 minutes or until the potato is tender.  Season with salt and pepper.

Sprinkle with parsley and serve with crusty bread.