Nduja Minestrone Soup
Serves 4 – 6
Ingredients
100g conchiglie Pasta
50g pancetta
2 tbsp nduja
1 onion finely chopped
175g carrots finely chopped
200g chopped tomatoes
1 garlic clove, finely chopped
200g leeks, finely chopped
100g spring greens or green savoy cabbage finely shredded,
1.5 Litres/2.5 pints chicken stock
1 tsp dried basil or 1tbsp fresh basil chopped
1 heaped tbsp tomato puree
Step by Step Instructions
Step 1
In a large nonstick saucepan, fry your pancetta for 3 minutes over medium heat, moving around the pan with a wooden spoon. The fat will begin to separate from the meat. Drain off any excess fat (reserve to use in other cooking eg roast potatoes).
Step 2
Add the onion, garlic, carrots, and tomatoes. Cover and cook gently on low heat for 20 minutes to allow the vegetables to sweat. Stir a few times to prevent any sticking.
Step 3
Add the leeks and greens/cabbage, stir and add the stock. Simmer gently, covered, for 1 hour.
Step 4
Stir in the Nduja and tomato puree.
Step 5
Add the pasta and cook for a further 30 minutes. You may need to add a little more water at this point, to loosen the soup further.
Step 6
Serve with finely grated parmesan.
