AMIEs MINESTRONE

• 2 tbsp olive oil
• 1 medium onion, diced
• 50 grams pancetta, finely chopped
• 2 clove garlic, finely chopped
• 1 stick celery, diced
• 1 mediun carrot, diced
• 2 medium potatoes, peeled and diced
• 1 bay leaf
• 1 cup passata (tomatoe fresh)
• 2 tbsp tomato paste
• 1 1/4 liter chicken or vegetable stock
• 14 oz beans, drained and rinsed
• 1 cup small pasta shapes
• 1 medium zucchini diced
• 1/4 cup chopped flat-leaf parsley
• 1 salt and freshly ground pepper
• 1 extra-virgin oil, to serve
• 1 grated parmesan, to serve
• 6 pieces fresh basil leaves

1. Heat the oil in a large, heavy-based saucepan over low-medium heat.
2. Add the onion, pancetta and garlic and saute until golden.
3. Add celery, carrot and potato and cook for 5 minutes, until they begin to colour.
4. Add the bay leaf, passata, tomato paste and stock and bring to the boil.
5. Add the beans, pasta, zucchini and basil leaves, decrease the heat to low and gently simmer for 30-35 minutes, until the pasta and vegetables are cooked.
6. Stir in the parsley and season with salt and pepper.
7. Serve drizzled with oil and scattered with parmesa.
8. Share and enjoy!

olive oil, onion, pancetta, clove garlic, celery, mediun carrot, potatoes, bay leaf, passata, tomato, chicken, beans, pasta, zucchini, flatleaf, salt, extravirgin oil, parmesan, fresh basil

Taken from cookpad.com/us/recipes/358918-amies-minestrone (may not work)