Ingredients
200g pancetta, diced
1 medium onion, diced fine
1 medium carrot, peeled and diced fine
3 celery sticks, washed, peeled and diced fine
2 litres of beef or chicken stock
400g tin of crushed tomatoes
2 tablespoons tomato paste
¾ cup risoni pasta
1 medium zucchini, washed and diced
400gm can of cannellini beans, rinsed and drained
½ cup frozen peas
salt and black pepper to season
grated Parmesan
Method
Place a large saucepan or pot on medium heat, and add pancetta. Cook until pancetta has caramelised (about 8 minutes) – stirring occasionally, then add diced vegetables. At this stage season with a little salt if desired. Continue cooking until vegetables have softened. Add tomato paste and stir over heat for a minute. Stir in the stock and tinned tomatoes, reduce heat and simmer for 20 minutes. Add pasta, and continue to simmer for 10 minutes. Finally add zucchini, cannellini beans and peas,and simmer a further five minutes. Check the seasoning. Serve sprinkled with grated Parmesan.