This simple Pasta soup is a game-changer for winter entertaining. Loaded with crispy pancetta and rich tomato passata, it's a warming dish that will satisfy anyone.
- Serves6
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 2 tbs extra virgin olive oil
- 100g sliced pancetta, finely chopped
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped
- 1 long red chilli, seeded, thinly sliced (optional)
- 4 garlic cloves, sliced
- 2 thyme sprigs
- 4 cups (1L) salt-reduced chicken stock
- 1 cup (260g) tomato passata
- 1 bunch kale, trimmed, coarsely chopped
- 2 x 400g cans cannellini beans, rinsed, drained
- 3/4 cup (165g) risoni
- 40g piece pecorino
- Extra virgin olive oil, extra, to drizzle
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large saucepan over medium-high heat. Add the oil and pancetta. Cook, stirring frequently, for 3 mins or until crisp. Using a slotted spoon, transfer pancetta to a plate. Add the onion, celery, chilli, if using, garlic and thyme to the pan. Season. Reduce heat to medium. Cook, stirring occasionally, for 12 mins or until the vegetables are tender.Step 2
Add the stock, passata, kale, beans, 2 cups (500ml) water and 2 tsp salt. Cover and bring to a simmer. Cook for 5 mins or until the kale is tender. Add the risoni. Return to a simmer and cook, uncovered, stirring occasionally, for 8 mins or until the risoni is just tender. Season.Step 3
Divide soup among serving bowls. Top with pancetta and finely grate over the pecorino. Drizzle with extra oil and season with pepper.
Curtis Stone's Pasta soup with beans and greens
- Serves6
- Cook time30 minutes
- Prep time15 minutes
Ingredients
- 2 tbs extra virgin olive oil
- 100g sliced pancetta, finely chopped
- 1 brown onion, finely chopped
- 2 celery sticks, finely chopped
- 1 long red chilli, seeded, thinly sliced (optional)
- 4 garlic cloves, sliced
- 2 thyme sprigs
- 4 cups (1L) salt-reduced chicken stock
- 1 cup (260g) tomato passata
- 1 bunch kale, trimmed, coarsely chopped
- 2 x 400g cans cannellini beans, rinsed, drained
- 3/4 cup (165g) risoni
- 40g piece pecorino
- Extra virgin olive oil, extra, to drizzle
Description
This simple Pasta soup is a game-changer for winter entertaining. Loaded with crispy pancetta and rich tomato passata, it's a warming dish that will satisfy anyone.
Method
Step 1
Heat a large saucepan over medium-high heat. Add the oil and pancetta. Cook, stirring frequently, for 3 mins or until crisp. Using a slotted spoon, transfer pancetta to a plate. Add the onion, celery, chilli, if using, garlic and thyme to the pan. Season. Reduce heat to medium. Cook, stirring occasionally, for 12 mins or until the vegetables are tender.Step 2
Add the stock, passata, kale, beans, 2 cups (500ml) water and 2 tsp salt. Cover and bring to a simmer. Cook for 5 mins or until the kale is tender. Add the risoni. Return to a simmer and cook, uncovered, stirring occasionally, for 8 mins or until the risoni is just tender. Season.Step 3
Divide soup among serving bowls. Top with pancetta and finely grate over the pecorino. Drizzle with extra oil and season with pepper.