Prep time:

Cooking time: 1 hour

Total time:

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 www.hornbrookmanor.co.uk

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.

 

  • words:

You may also like

Roast pineapple with lime, toasted almonds & coconut yoghurt

A light and zingy pudding that is perfect to pep up your tastebuds and a beautiful way to end a meal. Roasting the pineapple and then stirring through lime zest and agave nectar gives an extra depth to this tropical...

Ginger chicken with lime & spicy bashed cucumber

This is a delicious, simple chicken dish that can be enjoyed by the whole family. The lime is essential for bringing out the flavour. Serving alongside the fresh cucumber gives extra pep. And by the way, bashing the cucumber isn’t...

Spicy red lentil & roasted pepper soup

A delicious, hearty and healthy soup recipe. The red lentils make the soup so creamy and using ready roasted peppers in a jar makes this a breeze. Do future you a favour and make a batch and freeze in portions,...