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Minestrone di mamma con pancetta

Ingredients

• 250g (9oz) of dried white beans
• 120ml (½ cup) of extra virgin olive oil
• 2 cloves of thinly sliced garlic
• 1 thinly sliced onion
• 2 diced celery stalks
• 1 diced carrot
• 1 branch of finely chopped fresh rosemary leaves
• 225g (8oz) of diced pancetta
• 400ml (14oz) of diced canned tomatoes
• 1 half head of kale, cut into large pieces
• 3 leeks cut into rounds
• 3 diced zucchinis
• 1 handful of chopped fresh basil

Preparation

1. Soak the beans in the water for 12 hours.
2. Cook the beans in the water for about one hour, and drain.
3. Use a mixer to purée approximately half the beans.
4. In a cooking pot, heat the oil to fry the garlic, onion, celery, carrots, rosemary and bacon for 5 to 7 minutes.
5. Add the tomatoes, kale, leeks, zucchini, basil, parsley and both the whole and pureed beans. Let cook for 10 to 15 minutes.
6. Add the water and bring to a boil. Turn down the heat and let simmer, uncovered, for about 45 minutes. (As Elena says, it's ready when your spoon stands at attention in the soup!)
7. About halfway through, add the Parmesan. Season with salt and pepper to taste.