Traditional Minestrone

• 1 tbsp olive oil
• 1 None onion, chopped
• 3.5 oz pancetta, chopped
• 2 cloves garlic, finely chopped
• 1 tsp rosemary, finely chopped
• 2 None potatoes, peeled, chopped
• 2 stalks celery, sliced
• 1 None carrot, chopped
• 8 cups vegetable stock or water
• 1 (13.5 oz) can diced tomatoes
• 5 oz orzo pasta
• 1 (13.5 oz) can borlotti beans, drained, rinsed
• 3.5 oz green beans, chopped
• None None shaved Parmesan, fresh parsley leaves and crusty bread, to serve

1. In a large, heavy-bottomed saucepan, heat oil over medium heat. Saute onion, pancetta, garlic and rosemary for 8-10 mins, until softened. Add potatoes, celery and carrot. Saute for 2-3 mins. Add stock and tomatoes. Bring to a boil then reduce heat to low and simmer for 20 mins, or until vegetables are almost tender.
2. Add orzo and beans. Simmer for 10-15 mins. Season. Top with shaved Parmesan and parsley. Serve with crusty bread on the side.

olive oil, onion, pancetta, garlic, rosemary, potatoes, stalks celery, carrot, vegetable stock, tomatoes, orzo pasta, borlotti beans, green beans, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/30894 (may not work)