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

Coriander chicken curry

An earthy warming chicken curry, and great to make in advance too. You can make ahead and reheat. It freezes beautifully – ideal for busy weeknights. You can make the paste in advance – just allow time for the chicken...

Teriyaki salmon with cashew, cucumber, carrot & rice noodle salad

A match made in heaven. The sweet baked salmon pairs so well with spicy, salty, sweet dressing on the noodles. The noodle salad can be made in advance and will keep for a day or two – it is great...

Spicy Slaw

A stunning slaw packed full of zingy and fresh flavours. This is a great side for a barbecue, or perfectly complements teriyaki salmon. It tastes best made up to 3-4 hours before, but it will keep for a day or...