Pancetta, Cabbage and Pasta Soup

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Book of Everything

By Lulu Grimes

Published 2009

  • About


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


  1. Heat the butter in a frying pan over medium heat, add the onion, garlic and pancetta and fry until soft and golden in colour.
  2. 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.
  3. Add the cabbage and peas to the