This is a hearty comforting Italian inspired soup packed full of vegetables, with its signature smoky flavour derived from pancetta. It is so thick, it is nearly a stew, especially the following day as the pasta soaks up lots of liquid. By all means add a little extra stock if desired!
Product substitutes: Chorizo 1 sausage, Pepperoni 1 stick, Dry Cured Bacon 100gm or Smokehouse Roasted Bacon 100gm
Ingredients
1 tablespoon olive oil
1 large brown onion, diced
2 cloves garlic, crushed
100g Skara Pancetta, diced
2 carrots, peeled and diced
2 sticks celery, diced
1 litre vegetable stock
2 x 400g chopped tomatoes with herbs
2 tablespoons tomato paste
2 large potatoes, diced
1 large zucchini, diced
400g tin cannellini beans, drained and rinsed
1/2 teaspoon dried oregano
1/3 cup small pasta shells
2 cups kale, green cabbage or spinach
¼ cup basil leaves, chopped
Salt flakes and freshly ground black pepper
Grated parmesan, to serve
Method
- Heat olive oil in a large saucepan over a low heat. Add onion, garlic, carrots, celery and pancetta, stirring to combine. Cover and cook for 10 minutes or until vegetables are tender.
- Add stock, tomatoes, tomato paste, potatoes, zucchini, beans and oregano, stirring to combine. Increase heat to medium and slowly bring to the boil. Add pasta, reduce heat to a simmer and cook for 15 minutes or until potato is tender, adding the kale for the final 2 minutes. Check seasoning.
- To serve, add basil, stirring to combine. Divide soup between bowls and garnish with parmesan.