Ingredients

  • 4 slices pancetta, diced
  • 15 ml (1 tbsp.) olive oil
  • 2 garlic cloves, chopped
  • 1 leek, white part only, minced
  • 2 carrots, diced
  • 1/4 cabbage, sliced and chopped
  • 1 liter (4 cups) chicken broth
  • 2 potatoes, diced
  • 2 tomatoes, peeled and seeded, diced
  • Salt and pepper to taste
  • 60 ml (1/4 cup) pesto
  • 60 ml (1/4 cup) grated Romano
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Preparation

  • In a pot, brown pancetta in olive oil. Add garlic and leek and cook about 1 minute. Add carrots and cabbage, cook 2 minutes. Add chicken broth, bring to the boil. Add potatoes and tomatoes.
  • Season and simmer 10-12 minutes. Adjust seasoning. Add pesto before serving and sprinkle bowls of soup with Romano cheese.

Chef's notes

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