Pasta e Patate alla Napoletana (Neapolitan Pasta and Potato Soup with Pancetta)
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Ingredients
- 100 g pancetta lardons
- 1 onion, finely chopped
- 2 celery stalks, diced
- 500 g potatoes, diced
- 200 g chopped tomatoes
- 200 g small pasta shapes
- 800 ml vegetable stock
- 40 g parmesan, grated
Nutrition (per serving)
- Calories
- 428 kcal
- Protein
- 17.8 g
- Carbohydrate
- 60.9 g
- of which sugars
- 7.2 g
- Fat
- 11.3 g
- of which saturates
- 4.6 g
- Fibre
- 5.6 g
- Salt
- 2.80 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the pancetta lardons in a large pan over medium heat for 5 minutes until golden, then add the onion and celery and cook for 5 minutes until soft.
- 2
Stir in the potatoes and chopped tomatoes, then pour over the vegetable stock and bring to a simmer.
- 3
Cook for 12 minutes until the potatoes are just tender and starting to break down at the edges, thickening the soup.
- 4
Add the small pasta shapes and simmer for a further 8-10 minutes, stirring often, until the pasta is tender and the soup is thick and starchy.
- 5
Ladle into bowls and scatter over the parmesan to serve.
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