Autumn Minestrone Soup

Ingredients

• 2 tablespoons olive oil
• 1/3 cup (3 ounces/85 grams) pancetta or unsmoked pork belly, diced
• 1 cup (128 grams) onion, chopped
• 1 1/2 cups (212 grams) carrots, diced
• 1/2 cup (60 grams) about 2 celery stalks, chopped
• 2 garlic cloves (peeled and grated or finely chopped)
• 1 teaspoon fresh rosemary (finely chopped)
• 1 1/2 cups (140 grams) zucchini/courgette, diced
• 1/2 cup (40 grams) butternut squash, diced
• 1 cup (80 grams) sweet potatoes, diced
• 15 ounces (425 grams) passata or crushed tomatoes
• 3 1/2 cups (826 ml) beef broth
• 1/4 teaspoon freshly ground black pepper
• Parmesan cheese rind
• Salt to taste (if needed)
• 15 ounces (425 grams) cannellini beans
• 1/2 cup (100 grams) small pasta, cooked
• Parmesan cheese grated (for serving)

Instructions

1. 1

   In a large soup pan or saucepan, heat the olive oil over medium heat. Add the pancetta and onions, cook until the onions soften, about 5 minutes. Add the carrots, celery, garlic and rosemary. Stir and cook for 1 minute, don't allow the garlic to brown.

2. 2

   Add the zucchini, squash, potatoes and passata, beef stock, pepper and Parmesan rind. Bring to a simmer and cook for 20 minutes slightly covered, or until the potatoes are tender.

3. 3

   Taste for seasoning, add salt if needed (the rind will also add salt and the broth may be salty).

4. 4

   Remove the Parmesan rind, stir in the beans and pasta.

5. 5

   Serve hot with freshly grated Parmesan cheese