By: Emily Richards (@ERiscooking)
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.

Ingredients:
1 tbsp (15 mL) extra virgin olive oil
4 oz (125 g) pancetta, chopped
1 onion, chopped
4 cloves garlic, minced
2 carrots, chopped
1 celery stalk, chopped
1 tbsp dried oregano
1/2 tsp (2 mL) red pepper flakes
1/4 tsp (1 mL) each salt and pepper
6 cups chicken stock
1 can (28 oz/796 mL) diced tomatoes
1 bag (10 oz/300 g) baby spinach
1 can (19 oz/540 mL) Romano beans, drained and rinsed
1 cup (250 mL) ditali or tubetti pasta
1/3 cup (75 mL) chopped fresh Italian parsley
2 tbsp (25 mL) chopped fresh basil

Method:
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.

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.

Makes 6 servings.

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