Prep time:

Cooking time:

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Serves: 4

100g Cubetti di Pancetta

1 Stick of Celery, finely chopped

1 Onion, chopped

4 Kale Leaves, washed and chopped into ribbons

400g Tin of Chopped Tomatoes

1tbsp Tomato Puree

1tbsp Olive Oil

2 Garlic Cloves, crushed

50g Soup Pasta or Spaghetti chopped into tiny pieces

1ltr Chicken or Vegetable Stock

2tbsp Oregano

Salt and Pepper, to taste

Jo runs practical gardening courses from her idyllic home in Woodchurch. To find out more visit

Crisp the pancetta first, then add the celery and onion and gently sauté until they’re soft (5-10 mins). Add the other ingredients, except for the kale, heat and then simmer for 30 minutes, add the kale and cook gently for another 10 minutes or so. Serve sprinkled with a small handful of Parmesan cheese and some crusty bread.


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