Ingredients
Scale
- 3 Tbsp olive oil
- 2 Strips bacon (finely chopped)
- 3 Cloves garlic (chopped)
- 1 Onion (chopped)
- 2 Sticks celery (chopped)
- 2 Carrots (sliced)
- 1 Zucchini (quartered, sliced)
- 1 Small Leek (washed, chopped)
- 1 Bay leaf
- 2 Tbsp fresh oregano (chopped)
- 4 Cups chicken or veggie broth
- 2 x 13.5 oz (400ml Cans tomatoes)
- 1 x 15.5 oz (460ml Can chickpeas,)
- drained
- 1 Potato (peeled and diced)
- Large handful kale
- 1/2 Cup 28g Pasta
- Salt and pepper to taste
- Parmesan (grated, for topping)
Instructions
- Heat olive oil in a large stockpot, over medium-low heat, and toss in the bacon to brown.
- Add the garlic and onion, and all the fresh veggies except the potato. Add the bay leaf, and then cook slowly for 5-10 minutes until the vegetables are soft, stirring occasionally. This gives the flavors an opportunity to meld. Add a little pepper.
- Add the cans of tomatoes and chickpeas, the fresh potato, and the chicken or vegetable broth. Cover and slowly bring to a boil. Simmer for approximately 20 minutes, until the potato is soft and cooked through (you can use a paring knife to check for softness).
- Add the pasta and the kale and cook for a further 10 minutes, until the pasta is cooked. If you prefer a thinner consistency add a little more water or broth.
- Finish by seasoning with a little salt and black pepper, and topping with a sprinkle of parmesan.
- Serve with a crusty piece of bread.
- Category: Antipasto