On a cold, rainy Autumn day, this recipe seems a perfect fit! From Frances, one of my favorite bloggers, another winning recipe.
“This beloved Italian soup isn’t just hearty and healthy-
it’s really flexible.”
I really favour the flexibility of this soup; made with whatever vegetables are in season.
Add in beans and pasta and you have great stew-like soup for a mid-week supper.
What a colourful selection of ingredients!
Celery, onion and carrots make the soffrito-base for this soup.
Choose soft fresh rosemary shoots to fry with the pancetta.
- 2 tablespoons olive oil
- 50g pancetta
- 3 cloves garlic, minced
- 2 onions, chopped
- 2 stalks celery, chopped
- 2 carrots, sliced
- 1l chicken stock
- 500ml passata
- 1 (400g) tin Cannelli beans, drained
- 100g baby pasta
- Sprig of fresh rosemary, chopped
- Grinding of sea salt, black pepper, cayenne and red pepper flakes.
- Fresh basil leaves
- Fresh parmesan, grated
Start with a dry pan and let the pancetta cook itself.
Season with red pepper flakes, cayenne, salt and pepper.
Next layer is the diced potatoes…
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