SOUPS & STEWS
2 tbsp olive oil
150g flat pancetta, chopped
1 leek, washed and thinly sliced
1 garlic clove, finely chopped
1 carrot, chopped
1 celery stick, chopped
400g chopped tomatoes, canned or fresh
1 parmesan rind
2 desiree potatoes, peeled and cut into 2cm pieces
400g canned borlotti beans, drained
350g brussel sprouts, quartered lengthways and blanched
Crusty bread to serve
In a large saucepan, heat the oil and pancetta over a medium heat. When the pancetta begins to sizzle, cook for a further 2-3 minutes until the fat has rendered. Then, add the leek, garlic, carrot and celery to the pan and cook until softened. Add the tomatoes, parmesan rind, potatoes and 1L water.
Next, bring the mixture to a simmer and then cook for 15 minutes. Add the beans, sprouts and quinoa, then cook for another 10 minutes until quinoa is tender and flavours have infused. Season with salt and pepper to taste.
Top with the blanched brussel sprouts leaves and serve with the crusty bread.