Peasant soup
30
15
4
No
Ingredients
- 4 diced pancetta slices
- 15 ml (1 tablespoon) of olive oil
- 2 chopped garlic cloves
- 1/2 package (1 leek white) of Les Cultures de chez nous sliced leeks
- 2 diced carrots
- 1/4 minced and roughly chopped cabbage
- 1 liter (4 cups) of chicken broth
- 2 diced potatoes
- 2 peeled and seeded diced tomatoes
- Salt and pepper up to taste
- 60 ml (1/4 cup) of pesto
- 60 ml (1/4 cup) of grated romano Parmesan cheese
Preparation
Side-by-side mode
- In a casserole, roast pancetta in olive oil. Add garlic and leek mignon. Continue cooking 1 minute.
- Add carrots and cabbage. Cook for 2 minutes.
- Add chicken broth and bring to a boil. Add potatoes and tomatoes then season. Simmer for 10 to 12 minutes. Rectify seasoning.
- When serving, add pesto to the soup and sprinkle each portion with Parmesan.
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