This hearty Italian classic is hands down a winter favourite. It offers enormous flexibility and can be easily adapted to reflect seasonal produce.
80ml olive oil
150g pancetta, finely chopped
2 red onions, chopped
6 garlic cloves, finely chopped
3 celery sticks, finely chopped
2 leeks, halved lengthwise and thinly sliced
4 medium carrots, chopped
3 bay leaves
3 tins tomatoes, chopped or cherry
65g Maggi Gluten Free Beef Flavoured Booster (124726)
200g San Remo Elbows Pasta No. 35 (19246)
200g zucchini, chopped
2 x 400g tins cannellini beans, drained
Bunch of English spinach, washed and chopped
Sea salt and freshly ground black pepper
60g Perfect Italiano Shredded Parmesan Cheese (5755)
Handful basil leaves (optional)
1. To make the soup
Heat a large saucepan over a medium heat and add the olive oil and pancetta. Fry the pancetta until it begins to become crisp on the edges. Add the onions, garlic, celery, leeks and carrots, then reduce heat to medium low. Cook for 10-15 minutes until the vegetables have softened. Add the bay leaves, tomatoes, beef booster, water and stir well.
Cover the saucepan until the soup comes to a boil, then turn down the heat to gently simmer for 20 minutes. Add the pasta, zucchini and cannellini beans, stir and simmer for a further 10 minutes until pasta is cooked. Add the spinach, stirring until wilted. Season to taste.
2. To serve
Divide into bowls and serve with parmesan cheese and basil leaves.
- The amounts can be adjusted (halved or doubled) according to the volume of soup required.
- For an even heartier dish, add in shredded beef, lamb or pork.