By Matthew Luca
Ingredients
100g diced Pancetta
2 cloves Garlic (finely chopped)
2 Carrots (diced)
1 red onion (finely diced)
2 Celery sticks (diced)
2 Red rooster potatoes (diced)
1 tablespoon dried oregano
1 tablespoon dried basil
1 Litre Chicken stock
1 Can Cannellini beans
1 can chopped tomatoes
1 tsp tomato puree
1 cup baby Conchigliette pasta (or small cuts of spaghetti)
2 handfuls Spinach leafs
Grated parmesan cheese or gran pandana
1 tablespoon Olive Oil
Salt & Pepper for seasoning
Method
In a heavy based pan, on a high heat add the olive oil, pancetta and cook until golden, stirring occasionally. Then add the garlic & onions and cook until onions soften. Put in the carrots, potato, basil, oregano then continue cooking (stirring occasionally) for around 4-5 minutes.
Add the chicken stock, tin tomatoes and tomato puree, season with salt and pepper then leave on a moderate high heat for 3-5 minutes.
Add the celery, cannellini beans and pasta shells then continue cooking for 8-10 minutes or until the pasta becomes al dente (cooked with a slight bite). Toss in the spinach, stir until wilted, check seasoning and add a little more salt & pepper according to your taste.
Serve in small bowls with a shaving of Parmesan or Gran Pandana cheese and some fresh ciabatta bread.
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