By: Emily Richards (@ERiscooking)<br />This soup is a classic in everyone’s home and each family has their own recipe. The red pepper flakes add a little hint of spice to the soup. <br /><br />Ingredients:<br />1 tbsp (15 mL) extra virgin olive oil<br />4 oz (125 g) pancetta, chopped<br />1 onion, chopped<br />4 cloves garlic, minced<br />2 carrots, chopped<br />1 celery stalk, chopped<br />1 tbsp dried oregano<br />1/2 tsp (2 mL) red pepper flakes<br />1/4 tsp (1 mL) each salt and pepper<br />6 cups chicken stock<br />1 can (28 oz/796 mL) diced tomatoes<br />1 bag (10 oz/300 g) baby spinach<br />1 can (19 oz/540 mL) Romano beans, drained and rinsed<br />1 cup (250 mL) ditali or tubetti pasta<br />1/3 cup (75 mL) chopped fresh Italian parsley<br />2 tbsp (25 mL) chopped fresh basil <br /> <br />Method: <br />In large saucepan, heat oil over medium high heat and cook pancetta for 2 minutes or until crisp. Reduce heat to medium and add onion, garlic, carrots, celery, oregano, red pepper flakes, salt and pepper. Cook for about 5 minutes or until softened.<br /><br />Add chicken stock and tomatoes; bring to boil. Reduce heat to simmer and add spinach, beans and pasta. Simmer for about 20 minutes or until pasta is tender. Stir in parsley and basil. <br /><br />Makes 6 servings.<br /><br />Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.<br />Subscribe to our channel: http://www.youtube.com/subscription_center?add_user=legourmettv<br />Website: http://www.legourmet.tv<br />Twitter: https://twitter.com/LeGourmetTV<br />FB: https://www.facebook.com/legourmettv<br />Insta: http://instagram.com/legourmettv
