The Italians dont just do pizza and pasta brilliantly, they also invented this comforting, wholesome soup. This version really is a meal in a bowl.
- Remove rind from pancetta in one piece and reserve, then chop pancetta into small pieces. Heat oil in a large saucepan over low–medium heat, then add pancetta, leek, garlic, carrots, celery, potato, cabbage and bay leaf. Cover with a lid and cook, stirring occasionally, for 15 minutes or until vegetables are softened. Remove lid.
- Add reserved pancetta rind, stock and tomatoes, and bring to a simmer. Cook for 10 minutes or until vegetables are tender. Stir in pasta and beans, increase heat to medium and bring to a simmer. Cover, then reduce heat to low–medium and cook for a further 8 minutes or until pasta is al dente.
- Remove and discard pancetta rind, then stir in parsley and basil. Season with salt and freshly ground black pepper. Ladle soup into bowls, scatter over parmesan and serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set