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Ingredients 1 Clove Garlic
1 Red Onion
2 Carrots
2 sticks Celery
1 Courgette
1 Leek
1 Potato
200g White Beans
100g Ronaldo Rice
100g pancetta
Olive Oil
1 Bay leaf
800g Cherry Tomatoes (Or good tinned tomatoes)
1 litre light chicken stock
100g Curly Kale or spring greens
½ bunch of Basil
Parmesan Cheese

Recipe Steps

1. Peel and finely chop the garlic and onion. Dice evenly the carrots, celery and courgettes
2. Dice the leek and wash.
3. Dice the potato and drain the tinned white beans. Finely slice the bacon.
4. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add the bacon and fry gently for 2 minutes or until golden.
5. Add the garlic, onion, carrots, celery, courgette and bay and cook slowly until the vegetables have softened.
6. Add the potato, white beans and tomatoes, then pour in the stock. Stir well.
7. Cover with a lid and bring everything slowly to the boil, then simmer until the potato is cooked.
8. Finely slice greens
9. Add the rice to the pan, and cook for a further 10 minutes, or until the rice is cooked. Add the leek and greens 5 minutes before the soup is ready.
10. Correct seasoning and finish the soup with basil and parmesan when serving.