Ingredients:

• 2 tbsp of olive oil
• 1 medium onion
• 2 large carrots
• 2 stalks of celery
• 1/3 cup of pancetta or 4 rashers of high quality organic smoked streaky bacon
• 1 clove of garlic
• 1 large russet potato
• 1 can of diced tomatoes
• 1 tablespoon of tomato paste
• 1 can of red kidney beans
• 2 liters of organic chicken or vegetable stock (or water and a stock cube)
• 1 cup of short cut pasta (preferably gluten free)
• Salt and pepper
• ½ bunch of fresh basil leaves

 

Instructions:

• In a large heavy bottom soup pot heat the olive oil on medium heat and sauté the small cut pancetta / bacon until crispy, just a couple minutes. Once it is crispy, remove from the pot and set aside.
• Add the chopped onion, carrots and celery and sauté until the vegetables start to cook down and caramelize about 3 minutes. Add the peeled and cubed potato and the minced garlic and sauté for 3 to 5 minutes more.
• Add the kidney beans, diced tomatoes, tomato puree and the chicken / vegetable stock, place a lid on the pot, turn the heat to medium high and cook for 30 minutes.
• When all the vegetables are cooked, season with salt and pepper to taste, add the pasta (cook the pasta according to package instructions) and the crispy pancetta / bacon. When the pasta is done, add the basil and it is ready to serve.