Michael and Rachel's

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Onion, Tomato and Pancetta Soup

Updated: 25 Apr 2015

Ingredients

  • Olive oil
  • 250g pancetta / ham
  • 700g onions
  • 1.5 litres chicken stock (1 stock cube)
  • 400g tin chopped tomato
  • Half a mug of mini pasta (optional)
  • Salt and pepper
  • 6 tbsp fresh basil
  • 4 tbsp parmesan

Method

  1. Fry the pancetta for 3 minutes; add the onions and lower the heat. Cook for about 20 minutes until well softened and golden in colour.
  2. Pour in the stock and tomatoes; bring to the boil, then lower the heat. Half-cover the pan and simmer for 40 minutes, stirring occasionally.
  3. 15 minutes before serving, add the mini pasta if using.
  4. Check the consistency and add more water if necessary. Taste and season with salt and pepper; serve hot with parmesan and basil sprinkled on top.