“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 and green beans.
Add the rinsed beans after the stock and passata.
- Sauté the pancetta and fresh rosemary in the pan until tender but cooked.
- Add the oil, onion, carrot, celery and season well.
- Cook slowly until slightly tender.
- Add the green beans and potatoes and cook for another 5 minutes.
- Pour in the chicken stock and passata, then add the minced garlic and cannelloni beans.
- Bring to the boil, then simmer for 10-15 minutes.
- Check and adjust the seasoning.
- Cook the pasta separately in a pan of salted boiling water for 7 minutes, drain, then set aside.
- Ladle the pasta into soup bowl, the serve the soup over the pasta.
- Add a some fresh basil leaves and top with a grating of fresh parmesan.
I prefer to add the minced garlic with the stock.
I cook the baby pasta separately, just before I plan to serve.
It’s colourful, flavoursome and just perfect for Autumn,