Ingredients
2 tbsp olive oil
1 brown onion
peeled and diced
200g pancetta
cut into 1cm-square cubes (or thereabouts)
2 cloves garlic
peeled and finely chopped
1 carrot
peeled and cubed
1 turnip
peeled and cubed
1 cup pumpkin
cubed
2 tbsp thyme leaves
1/2 savoy cabbage
very finely sliced
1 parmesan rind
3 cups vegetable stock
(750ml)
1 cup small maccheroni pasta
Extra parmesan cheese
grated, to serve
Allergy Advice
Contains Dairy
Contains Gluten
Equipment
- 1 large saucepan
Instructions
- Heat olive oil in a large saucepan over medium heat. Add the onion and pancetta and cook, stirring often, for five minutes.
- Add the garlic, carrot, turnip and thyme and cook for a further five minutes, stirring often.
- Now add the cabbage, parmesan rind, 2 cups of water and the stock and bring to the boil.
- Reduce heat to a simmer and cook for 20 minutes.
- Add the maccheroni and cook for eight minutes or until al dente.
- Serve soup in bowls with crusty bread, extra parmesan and a drizzle of olive oil.
Notes
Variation
Use any vegetables you have handy; potatoes, sweet potatoes, leeks, Jerusalem artichokes are all good too!
Variation
You could also swap the pasta with cooked and drained white beans or other pulses.
