Pasta Soup with Potatoes and Pancetta

By Leite's Culinaria

Ingredients

6 tablespoons olive oil
1 large leek (washed and finely chopped)
9 ounces store-bought or homemade pancetta
1 large carrot (peeled and cut into 1/4-inch (6-mm) dice)
14 ounces russet potatoes (peeled and cut into 1/2-inch (12-mm) dice (2 small or 1 very large potato))
2 quarts (8 cups) hot vegetable stock
3 tablespoons canned chopped tomatoes (drained, or more to taste)
Salt and freshly ground black pepper to taste
2 1/4 cups (9 oz) farfalline or another soup pasta
2/3 cup freshly grated Parmesan cheese

Prep Time25mins
Cook Time20mins
Servings6

Instructions

In a large saucepan over medium heat, heat the olive oil. Toss in the leek and pancetta and cook, stirring occasionally, for about 3 minutes.

Add the carrot and potato and cook, stirring occasionally with a wooden spoon, for another 2 minutes.

Pour in the stock, lower the heat, and simmer gently, uncovered, for 20 minutes.

Add the chopped tomatoes and season to taste with salt and pepper. Stir in the pasta and continue to cook over low heat, uncovered, stirring every 2 minutes, until the pasta is al dente, about 6 minutes.

When the pasta is cooked, remove the pan from the heat and stir in the Parmesan cheese. Immediately ladle the soup into bowls.