Ingredients
Scale
- 3 oz. pancetta or bacon, chopped fine (optional, to keep it vegetarian)
- 1 tablespoon good quality olive oil
- 1 onion, chopped fine
- 2 celery stalks, chopped
- 1 leek, cleaned and chopped
- 4 garlic cloves, chopped fine
- 1 teaspoon anchovy paste
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/4 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 28 oz. can diced fire roasted tomatoes + sauce
- 1 (3 by 1 inch) Parmesan cheese rind
- 4 cups chicken bone broth
- 1 13.5 can full fat coconut milk, optional
- 8 oz. cheese tortellini or orzo (or other small pasta)
- 1 13.5 can white beans, drained
- 2–3 oz. Parmesan, grated
- spinach and/or basil for garnish
Instructions
- Using a large Dutch oven or stock pot, cook the bacon over medium heat. Stirring occasionally to cook until its crispy. Remove the bacon from the pot while leaving the bacon grease in the pot. Place the bacon on a plate to the side. *If you are keeping this vegetarian, leave this step out.
- Turn the heat to medium/low heat. Add the olive oil, onion, celery and leeks and sauté for about 4 minutes or until softened. Mix in the garlic, anchovy paste, tomato paste, dried oregano, bay leaves, red pepper flakes, salt and pepper. Cook for 1 minute.
- Stir in the roasted tomatoes, parmesan rind, bone broth and coconut milk. Bring the heat up and simmer for 8 minutes. Add in the pasta or cook in a separate pot with boiling water and add at the end when serving (I prefer this method). Turn the heat to low and stir in the white beans, parmesan cheese (leaving a little bit for garnish at the end) and reserved bacon. Discard the Parmesan rind.
- Serve and garnish with fresh herbs or spinach and pasta.
- Prep Time: 10
- Cook Time: 20
- Category: soup
- Method: stove-top
- Cuisine: dinner