Chickpea, Pancetta and Winter Vegetable Soup |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Taken from the Lifestyle section of our local newspaper. Ingredients:
1/2 cup pancetta, diced |
1 leek, sliced finely |
2 carrots, grated |
1 potato, large, peeled, cubed finely |
300 g chickpeas, drained, rinsed |
4 cups stock |
salt and pepper |
Directions:
1. Heat a splash of olive oil in saucepan over high heat.
2. Cook pancetta 3 - 4 minutes.
3. Add leek and cook till soft.
4. Add carrot, potato, chickpeas and stock.
5. Bring to the boil, season, simmer 15 minutes till potato is cooked.
6. Serve with sprinkled parsley and parmesan.
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