Minestrone

Ingredients

• 275g Romatherapy^® Baby Roma Tomatoes, halved
• 450g (2 medium) Fennel, trimmed, chopped
• 285g (1 small) Leek, trimmed, halved, washed, chopped
• 2 tbs olive oil
• 100g pancetta, chopped
• 2 garlic cloves, crushed
• 260g (2 medium) carrots, chopped
• 240g (1 cup) potato, peeled, diced
• 1 tbs tomato paste
• 6 cups chicken stock
• 80g (1 cup) pasta like shells
• 1/2 bunch (approx 2 cups) tuscan kale, shredded
• 1/4 cup parsley, chopped
• finely grated parmesan & toasted crusty bread, to serve

Method

1. Heat oil in a large saucepan over medium heat, add pancetta, leek, garlic, carrots, fennel and potato. Cover with a lid and cook, stirring occasionally, for 10 minutes or until vegetables are softened. Add tomato paste, cook, stirring for 1 minute.

 

1. Add stock and tomatoes, and bring to a simmer. Simmer uncovered for 10 minutes. Stir in pasta. Cover and cook for a further 8 minutes or until pasta is al dente.

 

1. Stir in the cabbage until just wilted. Scatter over the parsley and season. Ladle soup into bowls. Serve with parmesan and toasted crusty bread.

  Tip: Remove the centre core from the kale before shredding.