Italian soup - lead
Soups are not just about warming up for winter, it's simple and good food for the whole family.
It's refreshing to scale down, to cook and eat simple food, like a big pot of chunky soup, flavoured with a little cured pork. On mine, I like a splash of extra virgin olive oil and freshly grated parmesan.
Ingredients
- 2 leeks, washed and sliced
- 100g flat pancetta, thinly sliced
- 2 garlic cloves, sliced
- 3 tbsp olive oil
- 1 large potato, peeled and chopped into small dice
- Sprinkle of dried oregano
- 1/2 cup dried borlotti or cannellini beans, soaked overnight
- Splash of white wine
- 450g can Italian tomatoes, roughly chopped
- 3 cups water or chicken stock
- Salt and pepper
- 1 sprig rosemary
- Small handful of risoni (dried pasta shaped like rice) or small pasta shapes or broken fettuccine
- Parmesan cheese, grated
- extra virgin olive oil, to serve
Method
In a heavy-based pot, gently cook the leeks, pancetta and garlic in the olive oil until softened and lightly golden. Add the potato and cook for a couple of minutes. Add the oregano, drained beans, white wine, tomatoes and water or stock, season with salt and pepper and add rosemary.
Bring to the boil, skim the surface and simmer for 40-50 minutes or until the beans are soft. Add the risoni and, if the soup has become a little thick, more water. Cook for a further 10 minutes.
Serve with a sprinkle of freshly grated parmesan cheese and a dash of extra virgin olive oil.
Serves 4-6.
