Country-Style Italian Soup
Servings: 4 to 6
IngredientsPreparation
  • 3 tablespoons [45 g] butter
  • 2 cloves garlic, minced
  • 1/2 cup [125 mL] pancetta, diced
  • 1 medium cleaned leek, sliced
  • 6 cups [1.5 L] chicken broth
  • 3 large potatoes, peeled then cubed
  • Salt and pepper, to taste
  • 1 cup [250 mL] dried kidney beans, rinsed and drained
  • 1 cup [250 mL] drained steamed stewed tomatoes, diced
  • 12 fresh spinach leaves, stems removed and chopped
  • 1/2 cup [125 mL] chopped Italian parsley
  • Over medium heat, melt butter into a large casserole.
  • Soften minced garlic stirring until colored.
  • Remove roasted garlic from casserole; reserve.
  • Into the same casserole, cook pancetta dices stirring often for 5 minutes.
  • Add leek slices and cook for 7 minutes more.
  • Pour in chicken broth then bring to a boil over high heat.
  • Add potato cubes; salt and pepper mixture.
  • Lower heat to medium and leave to simmer for 10 minutes.
  • Mix in drained dried kidney beans and tomato dices.
  • Leave to cook for 15 minutes more.
  • Just before serving, mix in chopped spinach leaves.
  • Serve soup individual bowls, garnished with reserved roasted garlic and chopped Italian parsley.