Winter vegetable soup

Serves: 8

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Total Time: 90

Prep Time: 30

Cook Time: 60

• 150 gram(s) pancetta or smoked streaky
• bacon, diced
• 3 tablespoon(s) extra virgin olive oil
• 2  onions, diced
• 2  carrots, diced
• 2 stick(s) celery, sliced
• 1  leek, sliced
• 1  parsnip, diced
• 1  fennel bulb, diced
• salt
• 2 large potatoes, diced
• 2 clove(s) garlic, sliced
• 500 gram(s) cooked borlotti beans
• 3  hot dried chillies
• bouquet of 2 bay leaves, thyme and parsley tied together
• 400 gram(s) purple sprouting broccoli
• extra virgin olive oil to serve
• freshly grated Parmesan to serve

Method

1. Put the bacon and oil in a capacious pot on a low heat and sweat until the bacon fat melts and the cubes just begin to brown.
2. Add the onion, carrot, celery, leek, parsnip, fennel and a teaspoon of salt. Sweat the vegetables on a low heat for 10 minutes. Add the potato and garlic and sweat for another 5 minutes, keeping the heat low to make sure the vegetables don't brown or stick.
3. Now add the beans, 2 litres of cold water, the chillies and herb bouquet and raise the heat. While you are waiting for the pot to boil, inspect the fridge for additional flavourings. An Italian grandmother would have saved pieces of Parmesan rind and ends of salami or Parma ham to give extra flavour to just such a soup. Pop them in the pot.
4. Reduce the heat to a simmer and cook for about 30 minutes, or until all the vegetables are tender. Meanwhile discard any tough stems from the purple sprouting broccoli and chop it coarsely. When the soup vegetables are almost done, add the broccoli and simmer until it, too, is tender.
5. Fish out the herbs, chillis, cheese rinds and salami or ham ends. Add salt if needed.
6. Serve very hot, topping each portion with a generous trickle of olive oil and a spoonful of Parmesan. Crusty bread is a must.

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