Ingredients
3 tbsp olive oil, plus extra to serve
1 onion, finely chopped
1 celery stick, finely chopped
1 carrot, peeled and finely chopped
70g diced smoked pancetta
1 large garlic clove, crushed
½ tsp dried oregano
1 can cannellini beans
1 can chopped tomatoes
2 tbsp tomato purée
1.2 litre vegetable stock or beef stock whichever you prefer.
1 bay leaf
70g small pasta
100g greens - Spinach
handful of basil
finely grated Romano, to serve
Directions:
Heat the oil in a large saucepan or casserole pot over low-medium heat and gently fry the onion, celery, carrot, and pancetta for 10 mins. Add the garlic and oregano, and cook for 1 min. Tip in the beans, chopped tomatoes, purée, stock and bay leaf. Season to taste. Bring to a simmer and cook for 30 minutes.
Add the pasta and greens and cook for a further 15 mins.
Ladle into bowls and scatter with the basil and some Romano Cheese.
Elizabeth Kilbride is a Writer and Editor with forty years of
experience in writing with 12 of those years in the online content sphere. Author
of 5 books and a Graduate with an Associate of Arts from Phoenix University in
Business Management, then a degree. Mass Communication and Cyber Analysis from
Phoenix University, then on to Walden University for her master’s in
criminology with emphasis on Cybercrime and Identity Theft, and is currently
studying for her Ph.D. degree in Criminology. Her work portfolio includes
coverage of politics, current affairs, elections, history, and true crime. In
her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist,
proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels.
As a political operative having worked on over 300 campaigns during her career,
Elizabeth has turned many life events into books and movie scripts while using
history to weave interesting storylines. She also runs 6 blogs that range from art
to life coaching, to food, to writing, and opinion or history pieces each
week.
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