3 tablespoons olive oil 1 carrot, chopped
2 celery hearts, chopped 50 g/2 oz pancetta, diced
1 kg/2 1/4 lb potatoes, diced
1 tablespoon concentrated tomato purée 200 g/7 oz ditalini pasta
salt and pepper Parmesan cheese, freshly grated, to serve


1.Heat the olive oil in a saucepan, add the carrot and celery and cook over a low heat, stirring occasionally, for 5 minutes.
2. Stir in the pancetta, add the potatoes and pour in 1 litre/1 3/4 pints hot water.
3.Cover and simmer for 30 minutes. Stir in the tomato purée, season with salt and pepper and add more water if necessary.
4.Add the pasta and cook until al dente. Ladle into a soup tureen and serve with Parmesan.

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