{Pancetta & Vegie Soup}

Billy and I planted some rainbow carrot seeds this week into a miniature greenhouse he got for his birthday, we had so much fun going and choosing the seeds although it took me a while to talk him out of trying to grow apples in it!  We can't wait to see them pop up their little green heads, Billy tells everyone he sees he's making carrots.  Lovely.

This soup you could easily make with home grown vegies, we have grown plenty of different greens and some lovely kipfler potatoes and our carrots are on their way, fingers crossed!  I made this soup for dinner on Monday, then I had it for lunch on Tuesday and Wednesday and Thursday and I didn't get bored of it! in fact each day I looked forward to it, that's a good soup my friends, and its good for you too, hooray.

...the soup
150g piece of pancetta, chopped into lardons
1 onion, chop into large dice
6 cups chicken stock
800g tin of diced tomatoes
4 medium potatoes, quartered
3 medium carrots, sliced thickly
1 bunch greens, stems removed and chopped
1/4 tsp chilli flakes

1 tsp paprika
s+p

Warm up your soup pot over a medium heat, add the pancetta and cook until some of the fat has rendered and the pancetta is starting to turn golden brown about 5 to 10 minutes stirring occasionally.  Next toss in the diced onion and saute for another 5 or so minutes until its translucent.

Add in the stock, the tomatoes, the paprika and the chilli flakes, bring up to the boil.  Reduce the heat and add in the potatoes, cover and simmer for 10 minutes then add the carrots and simmer for a further 10 minutes.

Once both the potatoes and carrots are cooked but still firm, add the chopped greens. Stir until just wilted, taste for seasoning and serve.