Unico Recipes




1 tbsp of Gallo Pure Olive Oil
3 ½ oz of pancetta (ham), diced
2 medium onions, chopped
2 cloves of garlic, crushed
1 potato, peeled and cut into 1/2 inch cubes
1 carrot, peeled and cut into chunks
1 leek, sliced into rings
½ green cabbage, shredded
1 celery stalk, chopped
16 oz (425 ml) of canned Unico Diced Tomatoes
7 oz (200 ml) of canned Unico White Kidney Beans, drained and rinsed
2 ½ cups of hot ham or chicken stock, diluted with 2 1/2 cups of boiling water
bouquet garni (2 bay leaves, 2 sprigs rosemary and 2 sprigs thyme, tied together)
salt and pepper
freshly grated Parmesan cheese, to serve

PREPARATION: Heat olive oil in a large saucepan. Add the diced pancetta, chopped onions, and garlic and fry for about 5 minutes, stirring, or until the onions are soft and golden. Add the prepared potato, carrot, leek, cabbage, and celery to the saucepan. Cook for a further 2 minutes, stirring frequently to the coat all vegetables in the oil.

Add the tomatoes, white kidney beans, hot ham or chicken stock, and bouquet garni, stirring to mix. Leave the soup to simmer, covered, for 15-20 minutes or until all the vegetables are just tender. Remove the bouquet garni, season with salt and pepper and serve with plenty of freshly grated Parmesan cheese.


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