Back to my weekly soup regime! It's becoming difficult for me to find soups that will keep me interested, that are good for freezing and taking to work! But i managed to find another gem, in this Italian Country Soup. What really makes this recipe shine is the pork flavour of the pancetta which penetrates every mouthful with a delicious salty richness.
- 2 leeks
- 1 large potato
- 100gm pancetta
- 1 400gm can tomatoes
- 1 400gm can cannelini beans
- 3 tbsp olive oil
- 4 garlic cloves
- 1 sprig fresh rosemary
- 1 tsp dried oregano
- 1 dash white wine
- Salt and pepper
- 3 cups vegetable stock
- Parsley, to garnish
MethodFinely slice the leeks, pancetta and garlic
Peel and dice the potatoes into small cubes
Heat the olive oil in a large saucepan over low heat
Add the leeks, garlic and pancetta and saute until very soft and lightly golden
Add the potatoes and cook for a further 2 minutes.
Add all other ingredients, except, parsley
Bring to the boil, and then reduce to a simmer
Cook for 45 minutes.
Serve hot with garnish of chopped parsley.