Italian Country Soup
1 tbsp olive oil
1½ medium onions, chopped
2 celery stalks, diced
1 large carrot, diced
6 slices of pancetta, diced (optional)
6 garlic cloves
18 green beans, halved
2 large potatoes, cubed
2-3 small-medium zucchini, cubed
½ cup dry white wine
sea salt
freshly ground pepper
2 cans diced tomatoes, drained a little
1¾ litres chicken stock
a piece of parmesan rind
½ small savoy cabbage, shredded & ribs removed
400 gm soup pasta
1 can cannelini beans, drained & rinsed
pesto
freshly grated parmesan
country-style bread, sliced
1½ medium onions, chopped
2 celery stalks, diced
1 large carrot, diced
6 slices of pancetta, diced (optional)
6 garlic cloves
18 green beans, halved
2 large potatoes, cubed
2-3 small-medium zucchini, cubed
½ cup dry white wine
sea salt
freshly ground pepper
2 cans diced tomatoes, drained a little
1¾ litres chicken stock
a piece of parmesan rind
½ small savoy cabbage, shredded & ribs removed
400 gm soup pasta
1 can cannelini beans, drained & rinsed
pesto
freshly grated parmesan
country-style bread, sliced
Heat oil in a large pot and gently saut? onions, celery, carrot, pancetta and 4 crushed garlic cloves. Add beans, potatoes, zucchini and wine. Mix well and allow liquid to reduce a little. Then add seasonings, tomatoes, most of the stock and parmesan rind. Stir, bring to the boil and rapidly simmer for 10-15 mins until potatoes are tender. Add cabbage, pasta, cannelini beans, 2-3 heaped tspn pesto and remaining stock. Stir, bring to the boil and cook for about 10 mins until pasta is tender. Then taste for seasoning. Grill bread and rub with cut garlic around the edges. If you like, serve soup with a sprinkling of pesto and/or parmesan on top with grilled bread on the side.