Minestrone soup

I've adapted this recipe according to family tastes but you can use pretty much any vegetables you like.  It's a really substantial soup so it's a meal in itself.  Serve with hot fresh panna de casa bread, or toast the bread and drizzle with olive oil.

1 onion (chopped)

1 small leek  (chopped)

1 stick celery (sliced)

3 slices bacon or pancetta

1 tbsp olive oil 

1 tsp butter 

1 potato (diced)

1 carrot (sliced)

2 zucchini (sliced)

3 cloves garlic (chopped)

6 cups chicken stock

1 tin crushed tomatoes

salt and pepper to taste

1 tsp italian herbs

1 cup small pasta

1 tin cannellini or bortoli beans

1 cup frozen peas

To serve

1 tbsp chopped fresh parsley

pesto

parmesan cheese

olive oil

fresh bread

Fry the onion gently in butter and olive oil until soft. Add the bacon and cook until crispy. Add the leek, celery, potato and carrot and fry gently for about 2 mins. Add the chicken stock and tinned tomatoes and bring to a boil. Cover and simmer for 10 minutes. Add the zucchini, garlic and Italian herbs and simmer for another 5 minutes until the zucchini is tender. Add the pasta, stir and simmer until the pasta is nearly cooked. 

Drain and rinse the beans and add to the pot. Rinse the peas and add them too. Simmer for another 5 minutes. Turn off the gas and add the chopped parsley. 

To serve, stir in a teaspoon of good pesto, drizzle with a little olive oil and top with with fresh grated Parmesan.  Serve with crusty bread and olive oil.