leek, pancetta, kale minestrone

This isn't as lengthy as a classic minestrone soup but it is still delicious. You can use whatever pasta you have to hand.

Serves 4-6. Time 40 mins

4 rashers of pancetta
Olive oil
2 leeks
2 cloves of garlic
2 carrots
1 tsp oregano
1 tbsp tomato purée
1.5ltr vegetable stock
1 x 400g tin of chickpeas
100g kale or cavolo nero
90g spaghetti
bunch of basil
Parmesan, to serve

Finely chop the pancetta. Place a large saucepan onto a medium heat, pour in a good glug of olive oil and add the pancetta. Fry fora couple of minutes until lightly golden. While it is cooking, trim and finely slice the leeks (giving them a good rinse first) and peel and finely slice the garlic. Add it all to the pan and sauté while you peel and slice the carrots. I like mine finely sliced into half-moons but you can chop them if you wish. Add them to the pan along with the oregano and tomato purée and fry for a couple of minutes.

Add the vegetable stock to the pan along with the chickpeas and the chickpea water. Turn the heat up and bring everything to the boil, then cover the pan, reduce the heat to low and cook for 10 minutes,

Meanwhile, wash and chop the kale or cavolo nero and break up the spaghetti into bite-sized pieces. After 10 minutes, add the kale and pasta to the pan, give everything a good stir and cook for a further 10 minutes.

Pick the basil leaves and tear into the soup. Season and serve with grated parmesan
sprinkled over the top.