Broken spaghetti and pancetta soup

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

Recipe «Broken spaghetti and pancetta soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.