I’m big time devastated that winter is over, you guys. I live for winter. The big warm hoodies you get to wear, getting all cozy wrapped up in blankies when you binge watch netflix… The way your fringe doesn’t stick together from you sweating profusely because it’s not a trillion degrees…
Plus, I’m almost see-through pale, so I’m pretty much made for winter… When summer comes around, people always ask if I’m sick because I’m so white. NO, YOU GUYS. I’M JUST PALE.
Anyway, I’m a little bit sorry for being a jerk and posting this delicious soup recipe after winter has come and gone, but also, I’m not. Because it’s just sogood… I had to share it!
For all my cutie patootie pals in the northern hemisphere, it’ll be soup weather in no time and this will be just what you need. And to all my pals in the southern hemisphere, I’m still going to make this soup as the weather warms up, so you should too. Just eat it in front of a fan if it’s too hot… Der?
You can even strap some ice packs to your head like I do if you don’t have air-con. Problem solved! Make your own soup weather, pals. The world is your oyster!
Just in case you need a little more convincing… This soup not only has some of the best veggies in it (leek anyone? Don’t mind if I do!)… It also has pancetta (yas) and pasta (double yas). It’s so nourishing and filling, I usually have seconds… Sometimes thirds! If this soup was a basketball player, it would be Paul George… Because it is a slam dunk and I’m drawing a blank at who is really good at dunks and I saw him in the all-star weekend contest one time.
Only slightly adapted from Leanne Kitchen’s recipe
Serves 6-8, depending on if you have seconds/thirds!
– 100g pancetta, cut into small pieces
– 2 tablespoons extra virgin olive oil
– 2 cloves garlic, crushed
– 1 leek, trimmed & finely chopped
– 2 carrots, finely chopped
– 2 stalks celery, finely chopped
– 1.5L chicken stock
– 2 x 400g cans italian diced tomatoes
– 175g risoni
– 1 x 400g can butter beans, drained & rinsed
– Basil leaves & grated parmesan, to serve
1. Heat oil in a large saucepan over low-medium heat and add pancetta, garlic, leek, carrots and celery. Cover with the lid for 15 minutes, stirring occasionally, until the vegetables are softened.
2. Remove lid and add the chicken stock and tomatoes. Bring to a simmer and cook for 10 minutes, until the vegetables are lovely and tender.
3. Add the pasta and beans, increase the heat to medium and bring to a simmer. Pop the lid on, reduce the heat to low-medium and cook for a further 8 minutes, until the pasta is al dente.
4. Ladle the soup into bowls and stir in fresh basil leaves, top with parmesan and season with a good old crack of pepper. Enjoy!
Handy wee tip: Any leftovers can be frozen for up to 3 months. Yas Queen!