Active time: 25 minutes | Total time: 45 minutes
Pasta Soup with Potatoes, Pancetta and Leeks Recipe
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- 6 tablespoons olive oil
- 1 large leek, washed and finely chopped
- 9 ounces pancetta, diced
- 1 large carrot, peeled and cut into 1/4-inch dice
- 14 ounces (2 small potatoes or 1 very large one) mealy potatoes, such as russets, peeled and cut into 1/2-inch dice
- 2 quarts (8 cups) hot vegetable stock (or substitute chicken, 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
- 1. In a large saucepan, heat the olive oil over medium heat. 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 of soup from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.