Ingredients
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2 Tbsp Olive Oil
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3½ oz (100 g) smoked Bacon
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diced Pancetta
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1 large Onion
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1 Leeks
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1 Celery
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1 large Carrots
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1 red Bell Peppers
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2 Garlic
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1 Zucchini
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14 oz (2 x 400 g) cans good-quality chopped Tomatoes
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4¼ cups (1 litre) Chicken broth
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1 Tbsp Tomato Paste
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1 tsp dried Oregano
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1 tsp dried Thyme
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½ tsp dried Rosemary
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4½ oz (125 g) tiny soup Pasta
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3½ oz (100 g) Cavolo Nero
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14 oz (1 x 400 g) can Cannellini Beans
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1 (25 g/1 oz) bag Basil
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1 (25 g/1 oz) bag Oregano
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Sea Salt
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freshly ground Black Pepper
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plenty of finely grated Parmesan Cheese
Directions
There is a reason it is so ubiquitous. You need to cook this in a big batch or you’ll have a fridge full of lonely vegetable halves. Don’t worry it will keep happily, chilled, for a few days (even gets better after a day or two) and makes a satisfying packed lunch to pop in the office microwave with no need to bring bread. Don’t let the long list of ingredients put you off they are all cheap, and if you don’t already have the different jars of dried herbs, a tablespoon of an Italian herb blend will do the trick. More Parmesan than you would ordinarily think prudent is a must for serving.
Steps
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1
Done
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Heat the oil in a large saucepan over high heat and add the lardons. Fry for a few minutes until they are turning golden and crispy, then remove them to a plate with a slotted spoon, leaving the oil in the pan. |
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2
Done
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Turn the heat down to medium–low and add the diced onion. Cook for 5 minutes or so until starting to soften. Add the leek, celery, carrot, red pepper and garlic to the pan and sauté for about 5 more minutes until all the veg are beginning to soften, then add the courgette and chopped tomatoes and stir everything together. |
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3
Done
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Add the stock, tomato purée and dried herbs, cover the pan and turn the heat up to high to bring the liquid to the boil. Once boiling, turn it down to medium and simmer the soup for about 10 minutes, before adding the pasta and cavolo nero. Cook for a further 6–7 minutes, or until all the veg is tender and the pasta is cooked. |
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4
Done
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Add the cannellini beans and half of the fresh herbs and cook for just a couple of minutes until the beans are heated through. Season to taste with plenty of salt and pepper. |
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5
Done
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Ladle the soup into warmed bowls and serve sprinkled with the remaining fresh herbs and mountains of grated Parmesan. |
