A classic recipe using the Gourmet Vegies Chef’s Combo Italian Classics
175g piece round pancetta
50ml olive oil
1 leek, trimmed, finely chopped
2 cloves garlic, crushed
2 carrots, finely chopped
2 stalks celery, finely chopped
1 (200g) sebago potato, peeled, finely chopped
350g savoy cabbage, trimmed, cut into 1cm pieces
1 bay leaf
1.5L Vegetable stock
800g Tomato Tumbling Red, roughly chopped
175g ditalini (see note) or orzo pasta
400g can borlotti beans, rinsed, drained
2 tablespoons roughly chopped Parsley Italian
12 Basil Sweet leaves, torn
200g parmesan, finely grated
- 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 lowmedium 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.
Download recipe PDF here