Chickpea, Pancetta and Winter Vegetable Soup

Submitted by katew

"Taken from the Lifestyle section of our local newspaper."

 

• Ready In: 40mins
• Ingredients: 7
• Serves: 4

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.

Reviews

[Deantini]

I liked the simplicity of this soup and the flavours blended well; just perfect for a cooler fall day.

 

[Leggy Peggy]

Oh yum! I never expected pancetta to add so much flavour to this soup. I dithered over whether to add some herbs, but am so glad I didn't. This is a lovely and hearty soup, and a perfect meal on a chilly autumn day. I used vegetable stock. My only change was to add a diced zucchini that needed to be used. My photos show how late afternoon light can vary across the garden. Thanks so much for posting.