Home Style Minestrone Soup

• 1/4 cup extra virgin olive oil
• 2 stalks celery, finely chopped
• 2 None carrots, finely chopped
• 1 None large onion, finely chopped
• 4 oz sliced pancetta, chopped
• 1 clove garlic, finely chopped
• 2 tbsp tomato paste
• 6 cups chicken or vegetable stock
• 14 oz can diced tomatoes
• 2 oz red lentils
• 2 None bay leaves
• 4 oz small macaroni or penne
• 1 1/2 cups sliced savoy cabbage
• 14 oz can chickpeas, drained, rinsed
• 14 oz can butterbeans, drained, rinsed
• 1/2 cup pesto
• None None shaved Parmesan cheese, to serve

1. Heat oil in a large, heavy-based saucepan over medium heat. Add celery, carrot, onion, pancetta and garlic and cook, stirring, 10 mins or until vegetables are tender. Mix in tomato paste, then stock, tomatoes, lentils and bay leaves. Bring to a boil. Partially cover, reduce heat to low and simmer 45 mins, stirring occasionally, until lentils are tender. Add pasta and cook, uncovered, 5 mins. Stir in cabbage, chickpeas and beans. Season to taste. Simmer 3-5 mins. Ladle into bowls, then swirl in pesto. Top with Parmesan to serve.

extra virgin olive oil, stalks celery, carrots, onion, pancetta, clove garlic, tomato, chicken, tomatoes, red lentils, bay leaves, macaroni, cabbage, chickpeas, butterbeans, pesto, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27229 (may not work)