Broken spaghetti and pancetta soup

Cooking Soups Broken spaghetti and pancetta soup

This one pot soup is a quick, healthy option for cold winter nights.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Shellfish free
  1. Heat oil in a large saucepan over medium-high heat. Add pancetta. Cook, stirring, for 5 minutes or until golden and crisp. Add onion, garlic, carrot and zucchini. Cook, stirring, for 3 minutes or until vegetables start to soften.
  2. Add tomato, stock and 1 cup cold water. Bring to the boil. Break pasta into 5cm lengths. Add to soup. Reduce heat to medium. Simmer for 10 minutes or until pasta is tender.
  3. Ladle soup into bowls. Dollop with pesto. Serve topped with basil and parmesan.

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1 tbsp olive oil
50g Primo Gourmet Selection Pancetta, cut into 1cm-wide strips
1 brown onion, halved, thinly sliced
2 garlic cloves, thinly sliced
1 large carrot, halved lengthways, sliced
1 large zucchini, halved lengthways, sliced
2 x 400g cans diced Italian tomatoes
1 litre salt-reduced chicken stock
75g Vetta Smart Pasta Cholesterol
Lowering dried spaghetti
1/3 cup basil pesto
Fresh basil leaves and finely grated parmesan, to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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