PASTA SOUP WITH POTATOES, PANCETTA AND LEEKS

PASTA SOUP WITH POTATOES, PANCETTA AND LEEKS RECIPE

• Quick Glance
•  25 M
•  45 M
•  Serves 6

6 tablespoons olive oil

INGREDIENTS

• 1 large leek, washed and finely chopped
• 9 ounces pancetta, diced
• 1 large carrot, peeled and cut into 1/4-inch dice
• 14 ounces mealy potatoes, such as russets, peeled and cut into 1/2-inch dice (2 small potatoes or 1 very large one)
• 2 quarts (8 cups) hot vegetable stock (or substitute homemade chicken stock or canned chicken broth, beef, or duck stock)
• 3 tablespoons canned chopped tomatoes, drained, or more to taste
•  Salt and freshly ground black pepper to taste
• 2 1/4 cups (9 ounces) farfalline or another soup pasta (or even spaghetti, broken into bits)
• 2/3 cup freshly grated Parmesan cheese

DIRECTIONS

• 1. In a large saucepan over medium heat, heat the olive oil. Sauté the leek and pancetta for about 3 minutes. Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.
• 2. Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.
• 3. Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.
• 4. When the pasta is cooked to your liking, remove the pan from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.

Read more at http://leitesculinaria.com/79628/recipes-pasta-soup-potatoes-pancetta-leeks.html#3o3BZRZiTHEdyVwr.99