Home Style Minestrone Soup - cooking recipe

Ingredients

1/4 cup extra virgin olive oil
2 stalks celery, finely chopped
2 None carrots, finely chopped
1 None large onion, finely chopped
4 oz sliced pancetta, chopped
1 clove garlic, finely chopped
2 tbsp tomato paste
6 cups chicken or vegetable stock
14 oz can diced tomatoes
2 oz red lentils
2 None bay leaves
4 oz small macaroni or penne
1 1/2 cups sliced savoy cabbage
14 oz can chickpeas, drained, rinsed
14 oz can butterbeans, drained, rinsed
1/2 cup pesto
None None shaved Parmesan cheese, to serve

Preparation

Heat oil in a large, heavy-based saucepan over medium heat. Add celery, carrot, onion, pancetta and garlic and cook, stirring, 10 mins or until vegetables are tender. Mix in tomato paste, then stock, tomatoes, lentils and bay leaves. Bring to a boil. Partially cover, reduce heat to low and simmer 45 mins, stirring occasionally, until lentils are tender. Add pasta and cook, uncovered, 5 mins. Stir in cabbage, chickpeas and beans. Season to taste. Simmer 3-5 mins. Ladle into bowls, then swirl in pesto. Top with Parmesan to serve.