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Claudia Willner
Course Antipasto
Servings 8 servings


  • 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


  • 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.