Minestrone Soup

ingredients

1 Tbsp. extra-virgin olive oil
4 oz. pancetta, chopped
4 cloves garlic, minced
2 carrots, chopped
1 onion, chopped
1 stalk celery, chopped
1 Tbsp. dried oregano
1/2 tsp. hot pepper flakes
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 can (28oz/796ml) diced tomatoes
6 cups chicken stock
1 (10oz/300g) package fresh baby spinach
1 can (19oz/540ml) romano beans, drained and rinsed
1 cup ditali or tubetti pasta
1/3 cup chopped fresh Italian parsley
2 Tbsp. chopped fresh basil

method

In a large saucepan heat old over medium-high heat. Add pancetta and cook for 2 minutes or until crisp. Reduce heat to medium. Add garlic, carrots, onion, celery, oregano, hot pepper flakes, salt and pepper. Cook for about 5 minutes or until vegetables are softened.

Add tomatoes and stock. Bring to a boil. Add spinach, beans and pasta. Reduce heat, cover and simmer for about 20 minutes or until pasta is tender. Stir in parsley and basil.