Pancetta, Cabbage and Pasta Soup

Name: Pancetta, Cabbage and Pasta Soup
Yield: Serves 6
Ingredients: ½ savoy cabbage, shredded; grated parmesan cheese, to serve; 200 g (7 oz/1⅓ cups) fresh or frozen peas; 50 g (1¾ oz) butter; 200 g (7 oz) pancetta, cubed; 1 garlic clove, crushed; 1 onion, finely chopped; 400 g (14 oz) tin chopped tomatoes; 1 teaspoon tomato paste (concentrated purée); 2 carrots, peeled and sliced; 2 celery stalks, sliced; 2 litres (8 cups) chicken stock; 2 tablespoons chopped parsley; 150 g (5½ oz) small soup pasta

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

50 g (1¾ oz) butter
1 onion, finely chopped
1

Main course
Soup

Method

Heat the butter in a frying pan over medium heat, add the onion, garlic and pancetta and fry until soft and golden in colour.
Add the celery, carrot, tomato paste, tomatoes and parsley and stir to combine. Add the stock and bring to the boil. Simmer for 1¾ hours, then add the pasta and cook for 5 minutes.
Add the cabbage and peas to the