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Categories:
olive oil onion pancetta clove garlic celery mediun carrot potatoes bay leaf passata tomato chicken beans Pasta zucchini flat leaf salt extra virgin oil Parmesan fresh basil
Viewed: 40 - Published at: 8 months agoIngredients
- 2 tbsp olive oil
- 1 medium onion, diced
- 50 grams pancetta, finely chopped
- 2 clove garlic, finely chopped
- 1 stick celery, diced
- 1 mediun carrot, diced
- 2 medium potatoes, peeled and diced
- 1 bay leaf
- 1 cup passata (tomatoe fresh)
- 2 tbsp tomato paste
- 1 1/4 liter chicken or vegetable stock
- 14 oz beans, drained and rinsed
- 1 cup small pasta shapes
- 1 medium zucchini diced
- 1/4 cup chopped flat-leaf parsley
- 1 salt and freshly ground pepper
- 1 extra-virgin oil, to serve
- 1 grated parmesan, to serve
- 6 pieces fresh basil leaves
Method
- Heat the oil in a large, heavy-based saucepan over low-medium heat.
- Add the onion, pancetta and garlic and saute until golden.
- Add celery, carrot and potato and cook for 5 minutes, until they begin to colour.
- Add the bay leaf, passata, tomato paste and stock and bring to the boil.
- Add the beans, pasta, zucchini and basil leaves, decrease the heat to low and gently simmer for 30-35 minutes, until the pasta and vegetables are cooked.
- Stir in the parsley and season with salt and pepper.
- Serve drizzled with oil and scattered with parmesa.
- Share and enjoy!
