Home Style Minestrone Soup

• 1/4 cup extra virgin olive oil
• 2 stalks celery finely chopped
• 2 carrots finely chopped
• 1 onion large, finely chopped
• 4 ounces sliced pancetta chopped
• 1 clove garlic finely chopped
• 2 tablespoons tomato paste
• 6 cups chicken stock
• 14 ounces diced tomatoes
• 2 ounces red lentils
• 2 bay leaves
• 4 ounces macaroni small, or penne
• 1 1/2 cups savoy cabbage sliced
• 14 ounces chickpeas drained, rinsed
• 14 ounces butterbeans drained, rinsed
• 1/2 cup pesto
• 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, garlic, tomato paste, chicken stock, tomatoes, red lentils, bay leaves, macaroni, savoy cabbage, chickpeas, butterbeans, pesto, parmesan cheese

Taken from www.yummly.com/recipe/Home-Style-Minestrone-Soup-1402523 (may not work)