Pasta Soup with Potatoes, Pancetta, and Leeks
- 6 tablespoons olive oil
- 1 large leek, washed and finely chopped
- 9 ounces pancetta, diced
- 1 large carrot, peeled and cut into 1/4-inch dice
- 14 ounces (2 small potatoes or 1 very large one) mealy potatoes, such as russets, peeled and cut into 1/2-inch dice
- 2 quarts (8 cups) hot vegetable stock (or substitute chicken, beef or duck stock)
- 3 tablespoons canned chopped tomatoes, drained, or more to taste
- Salt and freshly ground black pepper, to taste
- 2 1/4 cups (9 ounces) farfalline or another soup pasta (or even spaghetti, broken into bits)
- 2/3 cup freshly grated Parmesan cheese
- Produce
- Carrot, large (1)
- Leek, large (1)
- Tomatoes, canned (3 tablespoons)
- Meat
- Pancetta (9 ounces)
- Canned Goods
- Vegetable stock, hot (2 quarts)
- Cooking & Baking
- Olive oil (6 tablespoons)
- Salt and freshly ground black pepper (1)
- Pasta & Grains
- Farfalline or another soup pasta (2 1/4 cups)
- Dairy
- Parmesan cheese (2/3 cup)
- Other
- 14 ounces (2 small potatoes or 1 very large one) mealy potatoes, such as russets, peeled and cut into 1/2-inch dice
Preparation
Read recipe preparation on leitesculinaria.com
Social Stats
67.3Rating
1-100
1-100
24Tweets
51Facebook
Likes
Likes
1,151StumbleUpon
Views
Views
198PinterestPins
Recipe Stats
Published April 25, 2012 (9 months ago).
155 people saved this recipe.
