Prep: 10min | Cooking: 20min
1 large onion, finely diced
3 celery sticks, chopped
Just over ½ cup pancetta, or 8 slices bacon, chopped
2 carrots, chopped
1 can chopped tomatoes (400g)
2 cups chopped seasonal vegetables (frozen veggies also fine)
1.2 litres vegetable stock
100g pasta of choice (recommend elbow or shell)
1 tsp Cayenne pepper
1 can cannellini or kidney beans (250g net weight)
2 tbsp chopped parsley
* Optional: grated hard yellow cheese of choice
Fry bacon until it releases its fats, then add the onion and celery, frying until the liquids have evaporated. Season with ½ tsp salt, then add the carrots and extinguish with the vegetable stock. Add the tomatoes and the seasonal vegetables (nothing frozen here) and simmer, covered, for 10 min.
Uncover and bring soup to a boil, adding the pasta and any frozen vegetables if using. Add the cayenne, and boil for 10 min. 2 min before the end, add the beans and parsley.
Remove soup from heat. Season generously with salt and pepper.
Optional: sprinkle some grated cheese onto each serving.