Pancetta, Cabbage and Pasta Soup

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

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