
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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