Ingredients

The following ingredients have 4 Servings
  • 1/4 cup (60ml) olive oil
  • 4 slices flat pancetta, chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 carrots, finely chopped
  • 2 celery stalks, finely chopped
  • 1 potato, chopped
  • 1L (4 cups) chicken stock
  • 600ml Ardmona Pureed Tomatoes
  • 250g dried cheese tortellini
  • 400g can cannellini beans, rinsed, drained
  • 1/2 cup basil pesto, plus extra to serve
  • Grated parmesan, to serve

Instruction

  • Heat oil in a large saucepan over medium heat. Add the pancetta, onion, garlic, carrot and celery and cook, stirring, for 2-3 minutes until softened.
  • Add potato, stock and passata and bring to a simmer. Cook for 5-6 minutes until the vegetables are tender.
  • Cook the pasta in boiling, salted water according to packet instructions. Drain and refresh. Add pasta to the soup with the cannellini beans. Stir through the pesto and serve with extra pesto and parmesan.