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: Jo Arnell
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