Traditional Minestrone - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, chopped
3.5 oz pancetta, chopped
2 cloves garlic, finely chopped
1 tsp rosemary, finely chopped
2 None potatoes, peeled, chopped
2 stalks celery, sliced
1 None carrot, chopped
8 cups vegetable stock or water
1 (13.5 oz) can diced tomatoes
5 oz orzo pasta
1 (13.5 oz) can borlotti beans, drained, rinsed
3.5 oz green beans, chopped
None None shaved Parmesan, fresh parsley leaves and crusty bread, to serve

Preparation

In a large, heavy-bottomed saucepan, heat oil over medium heat. Saute onion, pancetta, garlic and rosemary for 8-10 mins, until softened. Add potatoes, celery and carrot. Saute for 2-3 mins. Add stock and tomatoes. Bring to a boil then reduce heat to low and simmer for 20 mins, or until vegetables are almost tender.
Add orzo and beans. Simmer for 10-15 mins. Season. Top with shaved Parmesan and parsley. Serve with crusty bread on the side.