Minestrone with pancetta

Method

1. Cover the base of a spacious pan with a thin layer of extra virgin olive oil. Heat over a moderate heat, then add the onion, carrot and celery. Lightly fry, stirring frequently, until browned.

2. Stir in the garlic, squash, potato and herbs. Reduce the heat and cover with a lid. Leave to sweat for 5-10 minutes.

3. Pour in the stock and season with salt and pepper. Bring up to the boil, then lower the heat and simmer for 10 minutes, adding small pasta shapes, if using, after about 5 minutes.

4. Meanwhile, grill the pancetta until crisp and crumble roughly into a small serving bowl.

5. Add the leeks, spring greens and beans to the soup and simmer for a further 3-4 minutes. Taste and adjust seasoning and serve in deep bowls, with a trickle of fresh olive oil in each one, passing the bowls of pancetta and grated parmesan around for everyone to help themselves.

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Ingredients

extra virgin Olive oil
1 large onion, sliced
1 large carrot, diced
1 stick Celery, sliced
3 cloves Garlic, chopped
350-450g Butternut or other orange fleshed squash, squash, deseeded, derinded and cut into 1cm cubes
1 potato, peeled and cut into 1cm cubes
1 large bouquet of parsley, bay leaves and Thyme
2 litres vegetable stock
100g small shaped pasta
3 Leeks, cleaned and sliced
1 large handful spring greens, shredded
1 tin Borlotti beans, drained and rinsed

to serve

3 slices Pancetta, per person
freshly grated Parmesan
extra virgin Olive oil

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