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

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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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